Brew Blueberry SOUR BEER with Philly Sour Yeast (No Lacto!)

[@NikitaVorontsov]

Thanks for watching, commenting, liking, and/or subscribing! Consider joining as a channel member and supporting the channel, any support is hugely appreciated! kzbin.info/door/GnaVxvWBT97ursRIZGXgAAjoin

[@TheApartmentBrewer]

Wow, amazing color and great shots of it on the table! I'm not really too much of a sour beer person but it looks beautiful!

[@NikitaVorontsov]

Thanks very much! Sours definitely are an acquired taste! I’ve got that relationship with Coconut beers!

[@lilyjohansson2540]

Nice beer and also super great video. Short and very satisfying to watch without missing out on any details. Really good format.

[@NikitaVorontsov]

Thank you very much!

[@dsimm28]

My wife loves sours but I've been worried about cross contamination and heating. This recipe/procedure is perfect. Thank you

[@NikitaVorontsov]

This’ll definitely be perfect for you then! I’ve made it so many times to great success :) let me know how it turns out if you make it

[@Jimsmith656]

Love the vids. Just wondering did you remove the yeast or transfer into secondary vessel when adding the fruit? I dont have the ability to remove the yeast with my Fermzilla Allrounder. Hoping I can just add the fruit to the primary vessel.

[@NikitaVorontsov]

I think I just added it straight to it, I can’t remember now but I’ve definitely just added fruit to primary

[@TheBruSho]

Video production quality is really improving! Enjoyed this a lot and a beautiful looking beer. Cheers!

[@NikitaVorontsov]

Thank you so much! Means a lot! I’ve been working on trying to up the quality so nice to know it’s been noticed :)

[@TheBruSho]

@@NikitaVorontsov definitely! Keep it up!

[@toothpik00]

Looks great. The more pure glucose the Philly Sour has access to, the more lactic acid it will produce. So adding some pure dextrose to the kettle is a good method to get some extra lactic out of the yeast.

[@NikitaVorontsov]

Ah excellent I had a suspicion it was due to that but never had concrete proof! Thanks

[@Jason-rg3zm]

Great video and excellent looking beer mate!

[@NikitaVorontsov]

Thanks so much

[@RegicideBrewing]

The format is amazing and the beer looks great. I am planning my first sour beer and this one seems perfect, minus the extreme tartness you experienced. I like my sours on the lower end of the tart side so I plan on using just one package of yeast. I am also probably going to use butterfly pea extract and make a sour of that rather than blueberries. Will see how it goes.

[@NikitaVorontsov]

I will say be very careful with butterfly pea extract as it can become VERY astringent, otherwise good luck!

[@RegicideBrewing]

​@@NikitaVorontsov ah, thank you for the feedback on that! My goal is to make a beautiful purple sour/gose. Butterfly pea seems to be the only thing that can possibly turn it purple without adding food coloring. And I like butterfly pea with lemonade so I figured that would be a great gose. I'm possibly going to make a batch of butterfly pea tea and then add that during secondary fermentation. Any additional thoughts on this? If I'm making about a 13 liter batch (3.5 gallons) what would you suggest for adding the tea? Would secondary be a good place? How much would you add so its not so astringent to the final brew?

[@ChristianDennison]

Recently got more into home brewing. I started with mead as most do, but for the past half year I have been wanting to create some good sours and I have to say with all of my looking I have found your videos are the most helpful. Me and my buddy are going to be using your recipe in our first batch of sours in mid-March. I will come back and let you know how it worked for us.

[@NikitaVorontsov]

That’s amazing, thank you! I can’t wait to find out how yours comes out!

[@christiandennison7404]

I’ll be sure to let you know. 👍🏻

[@havarfjerdingen1695]

Great video. Have been watching your videos with joy. I'm planning a rasberry sour, but will be adding only one pack of philly in a 15 l batch.

[@NikitaVorontsov]

Thank you so much! Raspberry Sour is DEFINITELY a good choice also! I brewed one up before I started making videos and it was a huge success, i'm sure you'll love it!

[@swamphennz3380]

Ive done two brews with the philly yeast but with a 2lt starter. Soured down ro 2.4ph and thought I had ruined it but its turned out a stunner. I used mangos on the first one and have a passionfruit in the fermenter now. Ive added the fruit at high krusen(12hr) then will add a 300g dryhop of Rakau,Zampa and Mosaic on this beer. the last one came out this beautiful hazy with a tarty mango flavour.One of the best beers I've for a while.The mango sour I dryhop with 150g Mosaic and 150g Netaron.

[@NikitaVorontsov]

That sounds fantastic and a really interesting idea to add in fruit at High Krausen! What was your thought process behind that?

[@swamphennz3380]

@@NikitaVorontsov Got the idea from a few guys using the process with raspberries and getting amazing colour. Its like adding the hops at high krusen and getting the bio transformation. poured the last pint of the mango sour keg last night and still hazy after 7weeks.

[@dequadin100]

Hi beer looks beautiful. How did you keg it with all the pureed bluerry? Does the skin not get stucked in the tubes cos its so thick like a smoothie?

[@NikitaVorontsov]

Thank you! So I use a floating dip tube where it fills from the top not the bottom, which means the bottom of the thick puree doesn't get kegged in.

[@ChaosSeed]

You have inspired me. I'm going to give this one a go, with the addition of adding a pound of flaked wheat to the mash to increase the body a little more, and I'm going to make my own puree with frozen wild blueberries.

[@NikitaVorontsov]

That’s fantastic! The wheat will definitely help also!

[@Stalgicmusic]

How did it turn out? Did you add anything else or would you change anything?

[@ChaosSeed]

@@Stalgicmusic It turned out amazingly delicious. I will definitely be brewing this again for the spring!

[@tomjjohansson]

How much flaked wheat did you get percentage-wise in the bill? Also, did you pasteurise your frozen blueberry puree?

[@YouveGoneOrbital81]

Super interesting video, I have just done a brew with a friend, very similar to yours, my very first decent brew. We're doing a raspberry sour, 4Kg Pliz Malt, 2.5Kg Wheat Malt, mashed out at 75 degrees, added 6gms of Chinook and boiled for a hour, spurged 12L boiling water, filtered and chilled, pitched 2 packs of Philly Yeast and left to ferment at 25 degrees, going to leave it a few days maybe a week before adding 5kg of frozen raspberries I've picked from my garden and dry hopping with i think we planned was 20gms of Sabro, then going to leave for a few weeks. i think the plan is to force carb it also. yours looks incredible, hope we get similar results with our one.

[@NikitaVorontsov]

Cheers! Yours sounds really good got to admit also, especially with Home picked!!

[@ltr2518]

Awesome video/format. I find a lot of videos tend to drag and go way too long - I don't know how you managed to cut such an awesome vid to under 10 minutes, but it works for me!

[@NikitaVorontsov]

Thanks very much! Really appreciate it :)

[@innocentbystander2673]

Great video and format, new subscriber. Thank you :)

[@NikitaVorontsov]

Thanks!

[@jacobld]

Hello Nikita. New brewer here. Just wondering. When you say you "force carbed it at 50 psi for 24 hours" How do you go about that? Do you have a Co2 flask constantly connected running for 24 hours? our do you make shure you have put 50 psi in the keg with a spunding valve, then remove the co2 flask and let it sit with that in your corny? Thanx for all your content. Really inspiring

[@NikitaVorontsov]

Hey :) I hook it up to my CO2 at 50 psi and then leave it connected for the entire 24 hours

[@achowe9313]

Just subscribed - great format, very enjoyable to watch. The beer looks absolutely fantastic and I liked that the lighting was good enough that the colour seemed pretty true. Looking forward to more videos! I did a berliner weisse using Philly Sour a few months ago with the same malt bill, and it was one of our favourite beers

[@NikitaVorontsov]

Thank you very much! Glad you enjoyed :) That malt bill is really nice and easy, its such a perfect balance of maltiness and the wheat really bumps up flavour.

[@GarySylvester]

I'm wondering, did you have any trouble with blueberries plugging your floating dip tube when transferring? Or did you use a different transfer technique? Thanks. Looks great!

[@NikitaVorontsov]

I Wonder if because I used syrup it remained at the bottom and didn’t float which I could see being an issue with real blueberries

[@GarySylvester]

@@NikitaVorontsov that makes sense! I live in Maine, home of blueberries, so it would nearly be a crime to *not* use real blueberries! I'll puree them and see how that works! Thanks!

[@peterolsson8857]

Very entertaining, really like your content.

[@NikitaVorontsov]

Thanks very much!

[@Scootenfruity]

Should have done it like you. I tried a blueberry sour as soon as the Philly Sour came out but used only frozen berries without doing something else and invited a wild yeast infection. Smelled like nail polish remover. But had the same beautiful colour

[@NikitaVorontsov]

It's worth trying either using puree, or you can make your own slush with the frozen berries (freeze-thaw it a few times to completely destroy the cell walls), then add half a campden tablet to it. Give it 24 hours and should be completely good to add!

[@Scootenfruity]

@@NikitaVorontsov I'll try that next time. I bought a vitamix too, crush that stuff mechanically and then freeze thaw it again. Campden Tablets are a mixture of stuff? I cannot find them in my country, but since we are a people of wine makers, potassium metasulfites are extremely cheap.

[@NikitaVorontsov]

@@Scootenfruity potassium metabisulfate would definitely be the same thing (I think)

[@brewing8094]

I found a good hop combination for a fruit sour beer is Rakau hops for bittering described as the whole orchard and Huell Mellon hops for aroma in a Kiwifruit 🥝 Sour.

[@NikitaVorontsov]

Sounds interesting

[@liquidgold2735]

Great job and great looking beer. I can't wait to do my first Philly sour.

[@NikitaVorontsov]

Thanks very much! Good luck with it :)

[@HOMEBREW4LIFE]

keep them coming braj!

[@NikitaVorontsov]

Thanks man! Appreciate it :)

[@HOMEBREW4LIFE]

@@NikitaVorontsov don't give up! the first year is the hardest part, keep powering thru!

[@NikitaVorontsov]

@@HOMEBREW4LIFE that’s inspiring cheers bro!

[@rivrivrivera2916]

What a gorgeous looking beer ! I’m working on making a guava sour can only hope it comes out just as nice . Peace!

[@NikitaVorontsov]

Thanks! Hope yours comes out well :)

[@mnkybndit]

You've inspired me, I'm going to try this with passionfruit and galaxy hops.

[@NikitaVorontsov]

That’s fantastic! Would love to know how it turns out :)

[@mnkybndit]

@@NikitaVorontsov The galaxy sour turned out nice. I ended up using 1 pack of Philly and 2kg of passionfruit in a 15 litre batch, it was only mildly tart and couldn't really taste the fruit, next time I'll double the fruit and use 2 packs of Philly to get that pucker I like from a sour.

[@NikitaVorontsov]

@@mnkybndit that’s great! I did wonder if you’d have to really up the passion fruit, good to know for future! Thanks for sharing :)

[@mkeysou812]

7:12 🤣🤣Looks so good. I'm making a grapefruit sour this weekend with Philly Sour, can't wait

[@NikitaVorontsov]

Love it haha

[@joseflorencianez1063]

Hey, I don't see any movement at the fermentation. That's normal? It's Been 24hrs

[@mattbowen957]

Enjoyed, thank you! Looked so tasty!

[@NikitaVorontsov]

Thank you very much

[@havenschultz5772]

Have a pack of Philly sour in the fridge waiting to be used for a pink guava sour. Might end up using your grain/hop bill since it worked so nicely! Love the videos, youre quickly becoming one of my favorite KZbin brewers!

[@NikitaVorontsov]

That sounds incredible! Pink Guava Sour would definitely hit the spot! That’s very kind of you to say, thank you so much! 😅🙏🏻

[@benny1161]

I don’t know much about sours but wouldn’t mind trying it. Could this be bottled ? I haven’t built my kegerator yet and haven’t bought a pressure fermenter. Could it be possible with basic equipment ?

[@NikitaVorontsov]

This is definitely possible with basic equipment, I bottled mine from the keg itself afterwards but you could probably bottle straight from fermenter too as it's finished by that point

[@colinnnn100]

This looked great! I've got some Philly Sour on order already. Definitely will give this a shot this weekend I think.

[@NikitaVorontsov]

Fantastic! Would love to know how it ends up turning out!

[@lioneldacosta685]

Hello Mate! great video, thanks for the recipe! the beer looks great!!! One question please: When you first try the beer I have to say your face is "intense" haha .... was it well balanced and resfreshing? or slightly too much something, (sour / or fruity)? Thanks!

[@NikitaVorontsov]

Glad you liked it! Yeah while it was intense it was in a good way, it was sour but made you want more as the acidity tapers off

[@lioneldacosta685]

@@NikitaVorontsov Awesome! can't wait to try it! 🙂 Thanks!

[@kurtwolter3984]

Fantastic! Any concerns about the sourness tainting the fermenter long term? Seems like I’ve read that can be a thing. 🤔

[@NikitaVorontsov]

That’s the beauty of Philly Sour! There’s no bacteria at work so no chance of recurring infection!

[@pkkitchen6287]

Absolutely amazing thanks for sharing 👍👍👍

[@NikitaVorontsov]

Thanks very much!

[@alexandrechouinard8477]

Do you add priming sugar before kegging or bottling? Im scared to over carbonate due to the huge amount of fruits

[@NikitaVorontsov]

I don’t use priming sugar, I just carbonate using CO2 pressure from the canisters. Otherwise you should be able to know when it’s finished fermenting the simple sugars also be wise FG remains stable

[@joypasseron5172]

Nice! After fermentation the beer went to cold crush? Cheers 🍻

[@NikitaVorontsov]

Well, “cool-crash”, I lack the facilities to do a proper cold crash so it gets about as cool as the outside temp at night is

[@joypasseron5172]

@@NikitaVorontsov thanks for your answer Nikita, cheers from Patagonia!

[@chrisinestes]

Thanks for the video. I'm planning a sour brown with a bunch of raspberry puree using Philly Sour yeast. Liked and subscribed...

[@NikitaVorontsov]

Glad you enjoyed! Thanks :) Sour Brown sounds very interesting! Let me know how it turns out!

[@chrisinestes]

​@@NikitaVorontsov I hope it'll be good. The wort is coming from a craft brewery as part of a wort share for my home brew club. I'll ferment 10 gallons, then split it off, one portion being plain sour brown, and the other portion getting the raspberry puree. It'll be my first time using Philly Sour.

[@NikitaVorontsov]

@@chrisinestes that sounds really good fun as part of a group brew!

[@mitchythom]

Loved it!! Great idea. Didn't realise the higher the pitch, the more tart the beer is. Made a kettle sour last year which had 2kg of kiwi fruit and I'm curious to see how this would go next time I make a sour

[@NikitaVorontsov]

Thanks! I didn’t realise that either the first time I made it! Looked around after and that seemed to be the suggestion! Kettle Sour with Kiwi Fruit sounds wonderful! How did the kiwi flavour shine through it? Was 2kg strong enough?

[@mitchythom]

@@NikitaVorontsov kiwi was a rather muted flavour as I processed my own and pasteurised it. Still had a nice slightly more yellow tinge to the beer and had a great aftertaste which definitely was kiwi. Next time I'd definitely try and find some puree but it was a fun way to try myself! I soured with kefir through recommendations from milk the funk online. First time ever and I was so glad it worked! Kettle souring is stressful stuff

[@NikitaVorontsov]

@@mitchythom Sounds like maybe more Kiwi's could have done the trick! I find for milder flavour profiles you want to really up the amount of fruit used! Kettle souring does sound stressful!

[@maxround2318]

Hi, ace video. Thinking of making a fruited Berliner myself using this Philly yeast. Can I ask where you got your fruit purée from please?

[@NikitaVorontsov]

Thanks very much! Sounds great, I got my puree from Leonce Blanc (on Amazon). Look for any kind of Cocktail Puree type thing aimed at Bartenders!

[@itchylampost]

Great stuff. I'm going to follow and create mine now. You think it could handle more fruit ? 🧐

[@NikitaVorontsov]

Thanks very much! Most definitely can handle more! Blueberries I find are a fruit that’s hard to go overboard on!

[@Murlockingqc]

Glucose, pitch rate and temperature affect sourness ;) Recommended 1.5g per L, but I might also try 2g to see the difference. Apparently over-pitching can also reduce the sourness, quite a tricky yeast ! Nice beer btw, like a Smoothie Blueberry Sour Beer ! Really simple too!

[@NikitaVorontsov]

Yeah I tried that out with a more recent Cherry Sour and it definitely came out much better, thanks

[@Murlockingqc]

@@NikitaVorontsov I'll check that one out too !

[@GarySylvester]

Great video. Going to do my first Philly Sour with strawberry rhubarb. Wondering if you have a link or recommendation for an inline filter? Rhubarb can be SO messy!

[@NikitaVorontsov]

Got to admit I’ve used the online filter but it gets infected very easily so ive decided on just not using one personally

[@DenkerNZ]

Woah, that's a lot of blueberry puree! 4 litres of blueberry puree would cost about the same as 800 grams of hops here. Would be more expensive than a Neipa :P Guess that this would be a Catherina Sour on the BJCP?

[@NikitaVorontsov]

Oh yeah this definitely cost a bit! Very worth it IMO :) Yeah I tried finding a good category for it and Catharina Sour seemed to be the most fitting

[@ninkasihomebrewer8226]

Thanks 😊

[@NikitaVorontsov]

No worries :)

[@tenoriomaya]

Do you think by adding vanilla it would taste better?

[@NikitaVorontsov]

Never thought of that but actually yes that might be really nice!

[@LaVA-zg7ve]

would you recommend making this as a person first homebrew?

[@NikitaVorontsov]

Absolutely’

[@pohangbrewery]

Hello, I am brewing with Brewzilla 3.1 gen 35L too. How do you like it? For me, it's hard to say it's good. In regards with Fermzilla, the co2 leaks mostly, and it's really hard to prevent leaking gas for me. How do you keep the fermenter sealed good?

[@NikitaVorontsov]

Must admit I really do like it, it’s given up recently (seems the electronics got fried somehow) so I may look into getting something different but I have definitely enjoyed it! As for the Fermzilla, buy food grade lubricant and then VERY generously apply it to anything that rotates! I lubed up the top, the butterfly valve, the yeast container, anything and everything on a thread! Now it’s easy to rotate and take off and doesn’t leak!

[@pohangbrewery]

@@NikitaVorontsov I thank you for your kind reply and advice. Currently, I am brewing a Raspberry beer in several styles. The most difficult thing for me is handling of Ph. In the mashing step, I can control it between 5.2 to 5.6, but after I add raspberry, the Ph go down too much. Maybe I should add more baking soda in the mashing step?

[@Lukaish]

You just brewed a Catharina Sour! This style was created here in Brazil. Cheers

[@NikitaVorontsov]

Oh fantastic I wasn’t sure which style it would fit in! Thanks :)

[@westcoastbestcoast7683]

Quick question on adding the fruit. Did you dump the trub before you added the fruit?

[@NikitaVorontsov]

Nope didn’t dump anything just straight on top!

[@neilkime4065]

getting yeast tomorow got loads of blueberrys in the freezer get them out and blast them with blender :)

[@NikitaVorontsov]

Ooh let me know how it goes!

[@thedayofthefuture]

Is there a benefit of adding the second pack of Philly yeast versus just adding lactic acid in the keg?

[@NikitaVorontsov]

Supposedly it helps with ramp up and amount of lactic acid production and makes for a somewhat healthier fermentation according to their website. But that could just be a marketing tool to get you to buy more yeast so not 100% on that one!

[@TNIIN]

That looks so delicious!

[@NikitaVorontsov]

Thanks! It definitely is :)

[@noiseterrorcodes]

wow coool video, i have a question!!! what’s your mash ph ? and final ph? this method is way better than kettle souring with lactobacillus

[@NikitaVorontsov]

Thanks! Mash pH was in the video at 5.89 pH, I haven't actually taken a final pH so will do later today and report back!

[@NikitaVorontsov]

Final pH was 3.45 :)

[@noiseterrorcodes]

@@NikitaVorontsov nice, thanks for sharing

[@ImAdamRyan]

about to use the bones of your recipe to do a mp3 sour. (mango, passionfruit, peach, pear) switching the mosaic for some galaxy to complement the passionfruit. see ya in a month and ill let you know how it turned out

[@NikitaVorontsov]

Oh wow thats an incredible fruit bill! Really interested in the pears to serve as a bit of a complement to the other fruit! I’m really curious to know how it goes!

[@thechileacademy4800]

How’d it turn out??

[@ImAdamRyan]

@@thechileacademy4800 meh haha. I messed up with the pineapple addition. killed proteins. Turned bitter. but thats the art of brewing make adjustments and try again.

[@beetrix12]

A question I cannot seem to find the answer to. Why wait untill after primary before adding more fermentables?

[@NikitaVorontsov]

I believe this is to help prevent the fruit aroma from being scrubbed out completely by the ferocity of the fermentation. Adding fruit after primary has finished is usually not as ferocious as the initial batch and so less aroma is lost

[@beetrix12]

@@NikitaVorontsov aaha. So given that this isnt a direct chemical formula, we could hypothesise that during fermentation the yeast itself won't eat the flavors, but some of the temporary chemicals can break down the flavors, thus in a higher concentration we risk loosing much more of the taste? 🤔

[@NikitaVorontsov]

@@beetrix12 precisely! Which I suppose ultimately means for best results you want to ferment that last bit with the fruit addition under pressure to save as much aroma as possible Actually that’s a cool idea I might need to do that!

[@beetrix12]

@@NikitaVorontsov Much of the nutrient like fermaid O sais to spread out the dose. Maybe add some of that too a day before or at the same time 🤔

[@NikitaVorontsov]

@@beetrix12 luckily there should be enough nutrients from the wort leftover for the yeast to go crazy even with the fructose :)

[@westcoastbestcoast7683]

great video dude! Did you check the Ph of the finished beer?

[@NikitaVorontsov]

Thanks! I did indeed it came out to 3.45 :)

[@westcoastbestcoast7683]

@@NikitaVorontsov Wow that's interesting. was expecting you to say lower! I did a sour with this yeast a few months back and It came out to 3.4 and i really didn't think it seemed overly sour. This was with 1 packet of yeast. Judging by your facial expressions when tasting it this wasn't a problem with yours! I'm going to try it again with 2. Cheers!

[@NikitaVorontsov]

@@westcoastbestcoast7683 I wonder if there’s also a difference between tartness and sourness, it was nicely sour but the blueberries were very nice and tart so could be a reason for it! Either way I’ve also heard adding some sugar in the boil makes the Philly sour produce more lactic acid if that’s what you’re looking for

[@datura0000]

I assume when you talk about "degrees" you mean centigrades (Celsius scale) but then at 5:15 you changed to Farenheit. (!!?) It makes it more complicated to follow up, honestly.

[@stemtostern7611]

LMAO 7:13

[@NikitaVorontsov]

It really was sour!!

[@stemtostern7611]

@@NikitaVorontsov Thanks for the video.

[@dzmitrylahuta5463]

Очень круто!

[@NikitaVorontsov]

Спасибо!

[@ВладРубан-г3ь]

Было бы круто, если добавили русские субтитры =)

[@dzmitrylahuta5463]

@@ВладРубан-г3ь да, но я понимаю что то что я не знаю английский так хорошо как русский - это моя проблема... Увы

[@alfredolozano1983]

Thick 😃😃😃😃

[@NikitaVorontsov]

You know it!

[@caafetinaBreweryCO.BierKultur]

Faltou maturar, filtrar .

[@kennethhathaway3090]

have been using small ultrasonic cleaners for making Aging alcohol Cannabis edibles, Tinctures and Coloidal Silver.I had the Idea to try it on my Fermentation of grain mash. My hopes were to make the mash into smaller particles and increasing surface area. I hoped to increase Bioavailability for the yeast. The 6 gal. plastic bucket I used for it kept blowing its top off as the bubbler was unable to keep up with the new rate of fermentation. I had to resort to taping the lid down with duct tape, Watching the bucket bulge from unreleased pressure and hoping it did not explode. !!WARNING DO NOT USE A GLASS VESSEL FOR FERMENTING IF YOU SHOULD TRY THIS METHOD!! I had hoped to show the increased speed of fermentation in this video. I made two mistakes. I used some pretty old yeast and I did not malt the grain first. Still the control had not even started before the ultrasounde grain had filled its bag full. I believe if I had used a malted grain and newer Yeast the results would have been more dramatic for you to see. I am very new to brewing, only three batches with using ultrasound to decrease particle size the third batch. I did try a sugar wash 4th batch using the ultrasound but saw no changes in the speed of fermentation. . I am hoping someone with a better set up and greater brewing knowledge can experiment with this and show the actual rate of increase. (I believe it to be about 300% or better) This could have a major significance in such a large market as alcohol and fuel.A factor to consider is stirring the grai water mixture in the ultrasound as a heavy layer of grain at the bottom may reduce effectiveness. I used a 60 watt, 40khz ultrasound unit with just one transducer on this video . On the earlier bucket run I used a home made unit with two 40 khz transducers. Finding the optimal range of transducers, frequency , volume, stir rate and length of time I leave to future brewers with more capital and time to find kzbin.info/www/bejne/rp3EeK2VaNJ-nrc kzbin.info/www/bejne/mJDQlampeqtmrNE