Foeder Aged Solera w/ PHILLY SOUR | Brewtools B40 | Ft Newair 24” Outdoor Refrigerator (NCR053SS00)

[@Nebel_im_Glas]

Hi Dan, great video as always! If you want to boost the sourness Philly Sour produces you can do this via an addition of glucose in your malt bill. The more you add, the more lactic acid will be produced. With this method you can dial in a PH range between 3.8 to 3.1 or so... Looking forward to more solera content!

[@TheApartmentBrewer]

I'm mad jealous of that foeder, you always have the most amazing beer ideas!

[@HopsANDgnarly]

Thanks dude 🍻

[@Murlockingqc]

Forgot to mention the flowers, great idea ! I grow a ton of Marigold varieties, gonna use some of the petals next summer. Cheers !

[@HopsANDgnarly]

Cheers 🍻

[@TheBruSho]

Really cool idea with the marigolds! Happy new year Dan

[@HopsANDgnarly]

Happy new year dude!

[@JeffreyBrosef]

Do you not need nutrients for the Philly Sour in the sugar wash?

[@HopsANDgnarly]

That’s a good point

[@gerardquinn5175]

CBC-1 from Lallemand of a similar Cask or Bottle conditioning yeast is what is recommend when bottling with Philly Sour

[@sk8nchill52]

Maybe add Cali 001 yeast to the fermenter prior to bottling so there is a strong yeast in there to aid with carbing the bottle but it won’t add any unwanted flavors?

[@HopsANDgnarly]

Yea I think that would do it for sure

[@deargrindy]

I've had different experiences with the philly sour yeast. I once made a split batch from the same brew but with different fruit purees. One had a beautiful head the other one none. All bottle conditioned with tablesugar. The yeast itself has a distinct taste though. Which I noticed after a few brews. At the moment I'm not planning on using it again.

[@HopsANDgnarly]

Yea it’s super weird I’ve had varying results too. Sometimes I thought it tasted peachy and sometimes it’s fairly neutral. Cheers!

[@normodegard183]

Love it. Try some stuff, See what happens.

[@Murlockingqc]

Add 0.1g/L of CBC-1 yeast before bottling. Very neutral, good carbonation and super cheap ! Also, the Philly Sour starter is not a great idea in my opinion because you are only souring the starter portion... but maybe that was your intention. Once the yeast shift into the ethanol phase, it's over for the souring. Philly Sour is a great yeast even when it doesn't sour the beer too much, love the fruitiness and effect of hops (Bio-transformation). Gonna watch your other video on Solera, no idea what that is. I recommend looking at the PDF provided by Lallemand, they updated them with information collected in podcasts and brewers. Very interesting if you haven't looked at it !

[@HopsANDgnarly]

Yea I read it wasn’t good under pressure and wanted to test it for myself and show everyone else the results. Next time I’ll definitely add some champagne yeast or similar 🤘🏼

[@ScullyBrewing]

Ive bottle conditioned using philly sour a few times, the only difference was i dosed each bottle with the sugar (carb drops) instead of dosing the whole beer in a bottling bucket or similar. I wonder if you dosed each bottle with the sugar syrup using a pipette or syringe, would it have carbed better for you?