Lallemand PHILLY SOUR with Prickly Pear | Sour Beer Recipe | Vevor Electric Brewing System | EP58

Over the past couple of years my home brewery has started to look almost like an actual brewery. And it seems like with every new piece I add, my techniques improve and the beer just keeps getting better and better.
But can I still make great beer without all the fancy equipment? In this video I’m traveling hundreds of miles away from home and we’re gonna find out.
Let’s make some beer.
RECIPE!
5 gallons of spring water
6lbs of Vienna malt
28 grams Amarillo hops at 15 minutes (60 min boil)
1 gallon prickly pear puree
3 gallons finished volume ~4% ABV
​​VEVOR Home Beer Brewing Machine Grain Brewing System
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Code: VVKIT5OFF 5% off for all products in Vevor
GEAR THAT I USE
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[@HopsANDgnarly]

Recipe in the description! You can substitute other tart fruit purées in place of the prickly pear if needed. You know you’re obsessed with brewing when you’re making beer on vacation 😂🤘🏼🍻

[@DrDr-pg5br]

Vienna is my go to base malt. Love it. I really love your channel.

[@HopsANDgnarly]

Thanks for watching 🍻

[@nfctinken]

Love the color of this one. Never had prickly pear, but sounds very interesting. Really like basic brew day and showing you can make great beverages with minimal gear.

[@Hellbrews]

Yes ! Finally someone using prickly pear , I want to do a gose with it , cheers Dan ! 🍻🍻

[@AmitBentabou]

A local brewery here in Israel made one a few times. It tastes great!

[@HopsANDgnarly]

If you process it yourself you’ll be reminded for days by the pain lol

[@Hellbrews]

Haha noted 📝 🍻🍻

[@TheApartmentBrewer]

Wow what a color! I have never had prickly pear fruit before but that is super interesting!

[@HopsANDgnarly]

Fun trip! Cheers man 🍻

[@ruthlessmayn]

With my Vevor, the handle can be easily removed/put back in during brewing.

[@TheBruSho]

Love prickly pear, been meaning to give it a try in a brew, this one sounded fantastic!

[@HopsANDgnarly]

Processing it was painful in every way lol

[@TheBruSho]

@@HopsANDgnarly hah yeah i've tasted a few from grocery store. They sell the juice now as well as some markets.

[@normodegard183]

Love the bottle label!

[@daltonkiner6454]

I run a Vevor system and its been interesting seeing it pop up more, I love it and it was super affordable, and does everything I need it to do

[@huRlrnd3lders]

You can swirl the pears in water to wash, and the pricks will fall off. I am trying to finish collecting almost 20 lbs of those things. I don't have the patience to roast each one. Then, I froze them to break down the cells. I am going through my old beer equipment to see what's good. I have been making country wines and mead to get back into the game. This is interesting. Raw pears taste almost cherry like to me without the tartness. One video I watched, the producer suggested malic acid for balance. Personally, idk. I will probably use an acid blend the first time, and just get it into a fermentation P.H. range. Did you throw all the seeds in the puree?

[@HopsANDgnarly]

That's a good tip! Yep, I left the seeds in and luckily didn't have any issues

[@swamphennz3380]

Tidy video mate and the colour of the beer is a mighty fine thing.

[@HopsANDgnarly]

Thank you! Cheers mate!

[@shaggaroo]

Once again Dan, gooooaaalllllllllllll!

[@HopsANDgnarly]

Thank you! 🙌🏼

[@jaggersbrewingco]

Nice! I brew with Prickly Pear normally once a year with a similar approach! That's a great looking brew you got!

[@HopsANDgnarly]

Thanks man! Cheers 🍻

[@ElementaryBrewingCo]

Wow! Interesting looking beer, sounds and looks delicious!!! Cheers dude!!!

[@HopsANDgnarly]

Cheers!

[@Jango1989]

Very nice! Love the sours and prickly pear would definitely be epic in a sour.

[@HopsANDgnarly]

It was fun to play with the cacti but man my hands hurt just thinking back on this one lol

[@Jango1989]

@@HopsANDgnarly They're a prickly customer for sure😉

[@josephbeacher7910]

hi how have you liked your vevor so far . i just got one. also it says not to use the pump except for the mash . have you had any problems with the pump clogging.

[@HopsANDgnarly]

Im super impressed with the value you get with these! No problems at all with clogging. I think the hop spider helps keep it clear and flowing well. Someone else said it’s kind of a brewzilla 3 clone. Not sure if that’s true but if you’re looking for more vids that could be worth looking into

[@EricVandenAkker]

what, no swimming pool down there to recirculate through? :P

[@HopsANDgnarly]

I definitely thought about putting it in the wading area! But the air temp inside is colder than the pool lol

[@LouB3rt]

Great video as always. Is there anything you would’ve changed in the recipe? I’m going to be brewing something very similar for a friend, but I will definitely be doing it with my BT system. Cheers

[@HopsANDgnarly]

Thank you! Nope idt I’d change a thing the Amarillo and Vienna pairs well with the fruit. I’ve heard some people don’t like Vienna but it’s one of my favorite base malts. Could easily swap it for pale or Pilsner. If I was at home a would have added some lactic acid and some manganese while chilling

[@vidarhalvorsen512]

in Phoenix ? ... why not do a collab with supersition meadery - they have CLEAN .. water :P

[@HopsANDgnarly]

Never know what’s coming next 😉🍻

[@mart62730]

"But can I still make great beer without all the fancy equipment?" So is there a thing where you said "X would be better if I had that fancy Y" or your felt limited in the recipe design by the tools ? Asking because my current setup is +/- what you used in this video ^^

[@HopsANDgnarly]

This is an awesome question and I'll do my best to answer here but I should probably make a full video about this. First, you can absolutely make great beer with this type of setup and even less. If you take your time, stick to historical styles, and bottle condition you can make some exceptional examples. And you can even try pushing the limits of this type of setup by adding a clip on whirlpool arm, maybe try a "closed" transfer with the stainless bucket, carefully force carb a keg - but that's when the problems begin. You start wondering why it's great when you keg it but then goes downhill from there. Why do commercial beers last longer and taste better? (I think kegging causes most problems when using a fermenter like the one I used in this video) Again, stick with old styles and techniques and that doesn't really apply. Just need patience. When I got the Brewtools B40 and the F40 it blew my mind how much better the beer was. You still have to get the recipe right but when you do it's easily commercial level. It made me even look down on some commercial beers. With the B40 it's the whirlpool ports, completely closed system including recirculation, cooling, and oxygenation, super fast and efficient cooling, and cold break and hop filter - it's honestly hard to not make clear beer (check out my hefe video lol). Plus the bottom draining port makes cleaning a dream but that won't help you make better beer - just makes it more enjoyable to get your reps in. With the F40 it's the ability to use glycol in the jacket, drop trub and hops from the cone, dry hop without opening the tank, pressurize the vessel basically as high as I want to, and do completely closed transfers with a hop filter installed. These two things plus stuff like the Tilt and a good pH meter make it so I can hit all the right numbers, chill a beer in minutes, transfer nothing but wort to the tank, execute a perfect fermentation, and literally never expose it to oxygen again until it hits my glass. It impacts color, flavor, clarity, acidity, foam - you name it. There are cheaper alternatives (all the kegland stuff, etc) but over time they'll have to be replaced much more frequently and they aren't very enjoyable to use. People have different budgets, philosophies, and buying habits and I respect that. The next thing I want to tackle is grain crush which I think has the potential to unlock even more gains. Long reply - hit me with your questions and feel free to respectfully disagree.

[@deargrindy]

Did you pasteurize the puree before adding it? I've been meaning to do a prickly pear sour since i tasted one from solo brewery on Crete. My go to method would be a steam juicer. I've used one for a pumpkin ale before and had a very good yield and results. The advantage here is that since it's boiling water it's already pasteurized.

[@HopsANDgnarly]

Nope no pasteurization for this one. I hadn’t heard of a steam juicer that’s pretty cool!

[@leroygross9144]

Get the brewzilla gen 4 if you like that brewing system, it's very similar and even better, and they are pretty awesome👍 cheers 🍻

[@nissandjacobsen]

How many packets of philly did you use for that brew? I bought one for a gose I've been planning to brew whenever it gets a bit warmer here (someone doesn't like me brewing inside). Wondering if I should get one more, I heard it gives a bigger acid punch with a higher pitch

[@HopsANDgnarly]

Just one packet for this 3 gallon batch. Two is a good idea for 5 gallons. It also needs some simple sugars so mash pretty low and consider adding some fruit, marshmallows, or some dextrose in the recipe

[@eprohoda]

super-yoou created beautiful channel- do you wanna more views?, farewell!Hops~ 😎