Philly Sour Yeast Info & Souring Method 🍻 Sour Beer Brewing Part 3 RaspBerry Sour

[@vincentmay937]

I made a kettle sour of this exact recipe with S04 yeast and it came out fantastic, thank you.

[@DavidHeathHomebrew]

Great to hear, enjoy 🍻🍻🍻

[@paulfera4643]

Brewed this using a no-boil steeping method. Hit a gravity of 1.033 pre-fruit addition and it fully attenuated to 1.000. Just tasted yesterday after 12 days in the bottle and it was delicious. Colour was a beautiful red and lots of delicious raspberry and citrus flavours. Thanks so much for all your work. Your videos are extremely educational for a novice brewer like myself.

[@DavidHeathHomebrew]

Great to hear Paul. Yes, I real love the raw brew with fruit, so much flavour :)

[@Kastanja92]

Another high quality video! I just bought two sachets of Philly sour yeast looking at it like "that's some cheap lactobacillus blend for my kettle sour". I realized hours after purchase that it's a lactic acid producing yeast and not a bacteria blend. Got me really concerned as I don't have FV dedicated for sour beers and don't want all my brews going sour. It was real calming knowledge to hear from you that regular cleaning routine is enough to get rid of the bacteria. Thank you so much!

[@DavidHeathHomebrew]

Many thanks, much appreciated. Yes this stuff is just great. No kettle souring or fuss. Nice and easy :)

[@Bigjawknee]

Thanks for this video David. I'll be using Philly Sour for the first time this week end and this video answered all my questions.

[@DavidHeathHomebrew]

Great to hear Jean :) Hope you enjoy the full experience of this yeast :)

[@jcinsaniac]

Thanks so much for your wonderful presentation. I have this yeast and I love berliner weisse...I'm gonna try making one with this...inspired by your video greatly - I admit, sours do give me pause, but I have a separate vessel which I may employ to try this. This is MUCH EASIER than the typical method of producing a sour beer.

[@DavidHeathHomebrew]

Great to hear , enjoy 🍻🍻🍻

[@mdspider]

Thank you David.

[@DavidHeathHomebrew]

Cheers 🍺

[@alanman5328]

Awesome video as always. Love all the detail about this new souring yeast and the fruit sour process. Your raspberry sour looks amazing, I must try this! Thank you for all you do.

[@DavidHeathHomebrew]

Thank you very much Alan, much appreciated :)

[@lionelbellier7740]

Hi David, Thanks for the video! What;s the difference between using fresh fruit that have been thawed in a "hop" bag vs a fruit puree that's directly poured into the wort?

[@DavidHeathHomebrew]

Hi Lionel, none , assuming the qaulity is the same 🍻🍻

[@orephen]

Just waiting for my Brewzilla to rock up and cant wait to give this a go :D keep up the awesomeness :D

[@DavidHeathHomebrew]

Great and thank you :)

[@Thomas225T]

Nice ! I just bought this yeast to make a Berliner Weisse with it and will probably add fruit to half so this is very helpful, thanks for the video !

[@DavidHeathHomebrew]

Great to hear :) Yes that will work nicely :)

[@tomoverton2138]

Thanks, David! As always, your videos are chock-full of valuable information backed up with hands on experience. Just wondering - you don't seem very concerned with exposure to oxygen when you are stirring the bags of fruit in the beer. I trust your judgement, but having experienced the results of oxidization in a batch of fruit beer, I am hyper-vigilant in this regard. How do you minimize this risk? Thanks again!

[@DavidHeathHomebrew]

Hi Tom, Great to hear. As long as you are gentle then all will be well. What I did here was fine, as a guideline.

[@kwajongen1105]

Thanks David very helpful. Start brewing this week- Inspired by you and the famous Cigar City Session Dragon & Passion Fruit Berliner Weisse. 😀

[@DavidHeathHomebrew]

Great to hear. Go for it!! 🍻🍻🍻

[@BirgerAune]

Hi David. I'm planning on brewing this recipe, and have a question about using berries vs puree. Can I assume a 1:1 weight relationship, as in 1 kg of berries equals 1 kg of puree or is the puree more concentrated as it might have skin and seeds removed ?

[@DavidHeathHomebrew]

Hi Birger, yes I would go 1:1. Enjoy 🍻🍻🍻

[@snorresrstrnen9391]

Hey David! Do you have a link to the video where you showcase the hand method for squeezing the berries?

[@rumpelschnubu4272]

Thanks alot for this wonderfull beer. Its slightly sour. As a german i knew Berliner weisse with raspberry sirup. This has almoust the same flavour without the sweet Part. The taste of the fruit although is lighter. Cold on a hot summer day would be perfekt. I will brew this again for the summer. At least one more time... or two... or three 😉 thank you very much. Conclusion for the fruittaste: add some sirup to your likening 🤗

[@DavidHeathHomebrew]

Cheers. Yes I think some prefer without the syrup but shared this way it can be an option. Glad you are enjoying it 🍻🍻🍻

[@morris1891]

Hi David, great video, why do you get an off flavor if you omit dumping the trub? What off flavor? I have read several times that you should either dump the trub or transfer to a secondary fermenter but never seen an explanation of what is going on that causes the off flavor. I ask since I ferment in a 5gal corny keg with a shorter dip tube and do spunding, so I cannot remove the trub and it is very tempting to just open the lid, drop the fruit and use the CO2 from fruit fermentation to carbonate the beer with the spunding valve.

[@DavidHeathHomebrew]

The off flavour is caused by the fruits chemical reaction to the waste products in the trub. The creates an unclean flavour. I know its tempting to go the easy route here but the end result will not be one that you are happy with. I guess the best way it to do a enclosed transfer into another keg if you have one. If not transfer into a regular fermenter, clean and sanitise the keg and then transfer back. Hassle I know but better than making a beer you end up throwing out :)

[@morris1891]

@@DavidHeathHomebrew Thanks David! I'll figure out how to follow your advice in the Apple Dubbel I'll brew in the weekend

[@DavidHeathHomebrew]

Great, hope it goes well for you :)

[@neckknee8]

Thanks for posting this! so excited try this yeast!

[@DavidHeathHomebrew]

Glad you enjoyed it, this yeast is certainly very useful:)

[@neckknee8]

@@DavidHeathHomebrew already have 2 pounds of saber on the way!

[@DavidHeathHomebrew]

Great :)

[@karrea4128]

Awesome video David! I will be kegging mine today.

[@DavidHeathHomebrew]

Many thanks Jennifer, hope you enjoy it :)

[@suwirwong]

Nutmeg flesh tasted amazing with sour beer style.

[@DavidHeathHomebrew]

Yes, I agree :) I enjoy the effect in various styles.

[@viktorstensson7075]

Hi David! Thanks for old good content! Not worried at all by kontamination from "not boiled" rasberries? I really thought i had to boil everything going into the fermenter..

[@DavidHeathHomebrew]

Thanks 🍻🍻🍻 No need to boil. Freezing for 3 days or more works very well. Boiling will remove too much flavour.

[@A2an]

As always informative and interesting, Thanks for your effort 👍

[@DavidHeathHomebrew]

Many thanks Allan, much appreciated :)

[@49sunnyside]

David, thank you for your videos. Fermentation was 10 days total and then 2 days coldcrush? Sorry but I was a little bit lost. Fruits added over day 4, of fermeanation? Why did you use hopsocks and not just send the fruit over? Also on the minute 9:39 you just removed a part of the beer, how much was it and why? Sorry about all the questions but first time brewing a sour.

[@DavidHeathHomebrew]

Thank you. Yes a 2 day cold crash. Temperature is reduced down low to assist yeast and solids to separate and drop for clarity. The fruit is added into hopsocks so that is easy to separate and cannot cause clogging.

[@ooyeah75]

Thanks! Helpful and well-done video. For my taste, it was neither too little nor too much info. I’m using tamarind with this yeast. It’s only a few days into fermentation and I’m already second-guessing myself, but only time will tell 🤞

[@DavidHeathHomebrew]

Great to hear Lindsay, thank you :)

[@mardanheddeokwa]

Nice video, I am not a sour fan but always like to see how a beerstyle is made. I liked the murder scene :-) Thanks

[@DavidHeathHomebrew]

Thanks Chris. Yes it really did look like blood!

[@tomford6880]

Brewed this one today. How long should the raspberries stay in? Do you take the hop socks out for cold crash or leave them in? Looking forward to this. Cheers

[@DavidHeathHomebrew]

Cheers Tom. Once you have a consistent final gravity then its time to cold crash. You can leave the hops and fruit in place or remove them.

[@matthewhay4244]

Just waiting for this to finish fermenting but I have a couple of questions. I added 100g of dried hibiscus flowers at 10 minutes in the boil and 1kg of raspberry puree after 4 days fermentation. What should the expected ph be of the finished beer? Mine is 3.3 It also went lower than the expected fg to 1.009. First sour I have made so not sure what to expect from the taste but sure does taste good so far. Thanks for the video very helpful.

[@DavidHeathHomebrew]

Hi, Fruit like this will lower ph. Quite often brewers will reduce ph to fully match the fruit but naturally this can be sour and is subject to taste.

[@johngriffin9547]

Interestingly the Lallemand pitch calculator now says 15 grams for that same gravity and batch size at the 24C temperature. If I input a 30C ferment it returns the original 9.7 grams.

[@DavidHeathHomebrew]

Sounds more realistic to me 🍻🍻🍻

[@MysteryFishBrewery]

As others have said, another very informative video... again. I've tried a lot of new brewing techniques as a result of watching your catalogue of videos. I've been thinking about kettle souring, but work commitments and the fact that I have to brew outdoors have made me wonder if I could manage it. This yeast is a game changer and I've already ordered 2 packs. I do have a couple of questions if you don't mind: (1) Is this yeast OK for bottle conditioning and (2) if I do a small batch and only use half a packet, will the remainder keep for a while? Thank you.

[@DavidHeathHomebrew]

Hey and great to hear 🍻🍻🍻 Sure, here are my answers:- 1) No, best to either keg or add something else. 2) Yes, if you vacuum seal it and keep it in the fridge.

[@kingquesoIV]

I made this beer with 2-row instead of Pilsner. The resulting sour is delicious and tastes of raspberry juice. Hardly tastes like a beer at all, due to almost no maltiness. I’m not sure if this is because of my use of 2-row or if that’s how the recipe is designed. Overall I really enjoy this beer the only complaint I have is there is no flavor on the mid palate. Like when you drink it you can taste it on the front and back but nothing in the middle. Even if you hold the beer in your mouth your mid palate will never detect any flavors. I had several people confirm this same phenomenon. I’d love to know how to get more of a mid palate. Maybe need a maltier base malt, more wheat, or change of water chemistry. Any advice would be greatly appreciated.

[@DavidHeathHomebrew]

These sour types of beer are really on their own and adding fruit blurs the lines even more. The use if two row will be a subtle change. Usually the flavour in the middle is the sourness. Is yours not so sour?

[@kingquesoIV]

@@DavidHeathHomebrew Mine ended up with a final pH of 3.2. Shockingly low for this yeast. I think it is from my pH adjustments while brewing, and the fruit itself. The beer wasn't mouth puckeringly sour though. It was quite nice. Lots of people said they loved it. Some people disliked it because it was so unfamiliar to the typical sours they are used to.

[@DavidHeathHomebrew]

@kingquesoIV Sours are not really a crowd pleaser but some can develop more of a taste for them over time. I wasnt so sure about them myself at first.

[@mpc7084]

David, Can you give us any guidance on the water target profile? Is there a general rule if I want it to become more or less sour?

[@DavidHeathHomebrew]

I would suggest a balanced profile. Let the recipe and ph decide 🍻🍻

[@mortenhanssen9953]

Given the watercontent of raspberry, will it not dilute the beer itself, or does BF take that into account?

[@DavidHeathHomebrew]

Its all covered 🍻🍻🍻

[@matthewblack7925]

Hey David, great video! I'm going to brew this beer this weekend. Just got one question. If transferring to a secondary would you wait till after a diacetyl rest or after the 4 days transfer then add the yeast?

[@DavidHeathHomebrew]

I would suggest transferring into secondary for fruit as you are approaching the end of your initial fermentation.

[@britishteapower]

What's the thinking behind dumping trub before (or just after) adding fruit? I dont get how not doing it would add a funny taste?

[@DavidHeathHomebrew]

This is a common practise to avoid yeast autolysis and to obtain a cleaner flavour overall.

[@britishteapower]

@@DavidHeathHomebrewI thought I had replied to this- I wouldn't have thought you'd get autolysis in such a short period unless it's a specific thing with this product. (philly sour)

[@DavidHeathHomebrew]

That is just one part of the concern really. The main issue is the unclean flavour. By all means try both methods and see what you think, I usually do with any thing new.

[@jamespeters7434]

Great Vid - definitely going to try this yeast and exciting to hear you’re going to do a Gose next - 💥

[@DavidHeathHomebrew]

Many thanks James. Yes this yeast is for sure interesting stuff :) Yes, Gose will be the next in this series. It has already been brewed and will be kegged this weekend ready for taste test and final filming.

[@arifreeman1194]

Hi David, I've adjusted my water profile to Balanced. After auto adjusting it's 5.65. What should I be targeting? Can I add phosphoric acid to lower the pH? Cheers

[@arifreeman1194]

Sorry David, I should mention that I don't intend to use acidulated malt... Hence the higher pH... I tried scouring the comments section for a target mash pH but couldn't find one. I know 3.5 is what we're aiming for at the end... But curious as to what I should be mashing at. Thank you 🙂

[@DavidHeathHomebrew]

No problem. You are not far off there ph wise. Ideally 5.2 to 5.4. You can use Brewfather to cakculate what to add for the adjustment. Just set up the salts for it to use in advance, if you have not already.

[@arifreeman1194]

@@DavidHeathHomebrew Awesome! Yes, I've now adjusted it in the Acid Mash section. Thanks for your help! Wonderful & informative content. Cheers!

[@DavidHeathHomebrew]

Great , enjoy 🍻🍻🍻

[@scottandrews4058]

is bottle conditioning with this yeast a problem...I have heard it does not do well?

[@DavidHeathHomebrew]

Correct. You should use something like CBC-1 to be on the safe side

[@Theozaki75]

Hello David. Did you dip the raspberries 10 min in sodium metabisulfate too? Thanks 🙏🏻

[@DavidHeathHomebrew]

Yes, You do not need much 🍻

[@Theozaki75]

@@DavidHeathHomebrew Thank you

[@DavidHeathHomebrew]

🍻🍻🍻

[@bjornfisk]

Hi David. I'm about half way through fermentation. Adding fruit today. My question: I'm planning on botteling and am concerned about cold crashing not leaving me with enough yeast to carbonate the bottles. I'm thinking of not cold crashing and just giving it a good sit before botteling. Any thoughts?

[@DavidHeathHomebrew]

You could fully cold crash and then add a bottle conditioning yeast like CBC-1. The cold crashing will generally extend the time taken to carbonate rather than disrupt it though.

[@bjornfisk]

@@DavidHeathHomebrew Good to know. Thanks for the info.

[@DavidHeathHomebrew]

@bjornfisk great, cheers 🍻🍻🍻

[@Lowrance95]

Hi David, I'm trying to do this recipe with a friend and I would gently ask you some information about adding fruit. We have frozen raspberries: can you please tell us the precise way to act? Thanks a lot and awesome contents!

[@DavidHeathHomebrew]

Hi, yes :) Thaw the fruit. Use a clean and sanitary bag for the fruit. I show this in the video 🍻🍻🍻

[@rG-sp9ix]

Hei David, Would you go the same way for a Lambic style with cherries like a Kriek for instance or would you go for some modifications? Best

[@DavidHeathHomebrew]

Hi :) You certainly could but in all honesty it would need some lambic Brett yeast to taste authentic.

[@rG-sp9ix]

@@DavidHeathHomebrew thanks David

[@DavidHeathHomebrew]

Cheers 🍺

[@emmafargher8231]

Been wanting to make a rhubarb sour for a while. Has anyone made this with rhubarb? Just thought the amount of sugar in the rhubarb would be considerably less than raspberries. We thought we might have to add some dextrose or some other form of sugar

[@DavidHeathHomebrew]

Hi Emma, yes Rhubarb is for sure lower. Having said that if its the flavour you want rather than the extra ABV then it may not be an issue. Let me know if you try it, I would be interested in the results.

[@ijwhiting2296]

I have a 35L snub nose fermenter and cannot dump the trub. Would you recommend transferring to secondary(plastic bucket) and risk oxidation or just add the fruit without dumping? Or should I start in the plastic bucket and secondary on snub nose?

[@DavidHeathHomebrew]

I would recommend transfer. Done without splashing is easy, so no real risk essentially.

[@Igvasu]

Hi! David, could you please describe the process how you preboil fruits?:)

[@DavidHeathHomebrew]

I don’t pre boil fruit 🍻

[@Igvasu]

@@DavidHeathHomebrew oh... So, did you just thaw fruits and that's it?

[@DavidHeathHomebrew]

Yes :) Just make sure you are clean and sanitary when handling.

[@thechileacademy4800]

The reason for the 2 day cold crash is to avoid getting the solids in the keg yeah? Can this be skipped? I don’t have a means of cold crashing unfortunately :(

[@DavidHeathHomebrew]

Cold crashing is all about clarity. Its not needed.

[@thechileacademy4800]

@@DavidHeathHomebrew thank you! I posted another question. Hopefully you were able to see it as well. :)

[@thechileacademy4800]

@@DavidHeathHomebrew actually I posted it under the FB group yesterday about this brew. My first name is Stephen if you need help finding it.

[@DavidHeathHomebrew]

Ok I will look out for it.

[@iamteddy87]

Is it possible to harvest the sour yeast for repitch for this type of yeast David?

[@DavidHeathHomebrew]

Yes it is, though the formulation for souring is quite special, so you may find it works differently if harvested. It is more specialist. I have not tried it yet.

[@1hwbrewing852]

@@DavidHeathHomebrew I think the issue with reharvesting is two-fold. First, there is a bell-shaped curve that defines souring potential. Pitch too little and you get reduced souring potential. Pitch too much and you also get reduced souring potential. Pitch just right, and you're in the sweet spot (think Goldilocks and the three bears). See the slide at 2:50 of David's video here. If you harvest the yeast, unless you have lab equipment to know how many yeast cells you will be pitching in the next batch, you run the risk of pitching too little or too much, and both influence souring potential. Second, this is a wild yeast strain that is a slow starter, and so the webinar commented that after 6 generations of harvesting in their lab, the yeast became contaminated by other, faster working brewers yeasts.

[@KungfuCarnivore]

David, love your video’s and find them very helpful. I am a home brewer that has been brewing for 4 years. I think I have heard you mention a forum that you have started.Not sure if so I have a question I would like to post. I just can’t find answers for in other HB chats . Please share the link to the forum. Thanks

[@DavidHeathHomebrew]

Thanks Mark. I share links to the Facebook group at the end of all my more recent videos. Here it is:- facebook.com/groups/BrewBeer Or you can simply go to Facebook groups and search for "BrewBeer". The group is called "David Heath Homebrew group".

[@jean-raphaellavoie34]

Hi David, I'm planning on brewing your recipe this weekend and I have a question about the amount of raspberry your used. I'm referring to the ''Milk the funk'' chart and they recommend 1 to 2.5 lbs of raspberries per gallon of beer. Your using 0.5 lbs of raspberry per gallon of beer. Were you happy with the raspberry flavor you got or did you wish you added more?

[@DavidHeathHomebrew]

Hi Jean, Each recipe I share is tested and tweaked and is only shared when I am satisfied with the end result. There can be no standard amounts really.

[@jean-raphaellavoie34]

@@DavidHeathHomebrew thank you for your reply, I will follow your recepi like you suggest.

[@DavidHeathHomebrew]

@jean-raphaellavoie34 Great, enjoy 🍻🍻🍻

[@jean-raphaellavoie34]

I used 2 lbs because that what I had and the color and aroma is spot on. Thnaks.

[@DavidHeathHomebrew]

Ok great 😎😎😎

[@cdaly3561]

Using a Fermzilla. Any issue with adding raspberries to the collection container (pressurised) and adding raspberries via the bottom (whilst obtaining the trub and then sealing off)? Sorry if this question was asked and also not having the likely lingo down. Thanks in advance!

[@DavidHeathHomebrew]

That will be fine 🍻

[@cdaly3561]

@@DavidHeathHomebrew I tasted at the halfway (raspberry adding) point and it was notably sour. At the end it’s got a great raspberry flavor but seems to have lost its sour :( Any ideas?

[@DavidHeathHomebrew]

Hmm thats odd. Check the PH?

[@cdaly3561]

@@DavidHeathHomebrew don’t have a ph tester but will get

[@DavidHeathHomebrew]

🍻🍻🍻

[@jockesjoberg7367]

Thanks for this video and recipe, i will try this for sure! can i use something else then the acidulated malt? and do starting Ph matter?

[@DavidHeathHomebrew]

Hi, Great :) Yes, the acid malt is purely for getting the right ph for the mash and can be used for any brew. Brewfather gives easy calcs for water treatment using other chemicals. Yes, ph is important for any beer style.

[@jockesjoberg7367]

@@DavidHeathHomebrew thanks, i mean for this specific one, does it need to have at a certain ph before put in the fermenter? =) then i can use lactic acid instead of acid malt?

[@DavidHeathHomebrew]

Sure, no problem there :)

[@yannbonnafous6215]

@@jockesjoberg7367 no need to put anything. the acidity will be produced even if the ph is a lil bit higher. i didnt put any acid malt or any lactic acid and it was pretty tart after 14 days of fermentstion

[@DavidHeathHomebrew]

Yup, that is how it is used :)

[@vaiskisyvaoja5592]

Hello. Thank you for great videos.🍻😊 I think I'll try this recipe next. I Have only plastic fermenters. So is it best way that I do the primary fermentation to the end and then move beer to another fermenter. And after that add the rasberrys...? How long you think need that secondary fermentation that there is enough flavours of rasberry? Thank younvery much...

[@DavidHeathHomebrew]

Thank you :) Yes, when followed to the recipe this beer is having a very nice amount of raspberry flavour. This fermentation was finished within 8 days, yours will be similar but perhaps not exact. Philly sour yeast is fast to deal with the sugars from fruit. You should expect approx 2-3 days. There is no problem with plastic when souring in this way. Cleaning is no different to any other type of brew.

[@vaiskisyvaoja5592]

@@DavidHeathHomebrew yes, thanks. I'll still newbie brewer so I haven't ever move wort to another fermenter still there is fermentation going on. I just wonder oxidation ?

[@DavidHeathHomebrew]

I would suggest using an auto syphon that is made for home brewing. As long as its clean and sanitary then you should not have any issues.

[@vaiskisyvaoja5592]

@@DavidHeathHomebrew Yes👍 Thanks a lot👍👍👍👍🔥🔥🔥🍻🍻🍻🍻 Let's try IT 😊🍻

[@DavidHeathHomebrew]

Great :)

[@mnkybndit]

I brewed this today, I used galaxy hops instead and will be using passionfruit. I can't dump the trub in my fermenter, could I transfer to a keg then add the fruit? I plan on letting it finish under pressure in the keg.

[@DavidHeathHomebrew]

You would be better transferring to another fermenter first then a keg with fruit.

[@keithdempsey2219]

Hi David, I'm going to do this one tomorrow, my question is, I'm going on holiday around the time it is finished and was wondering can i put the beer in the keg and purge the oxygen out and put it in the fridge till I come back from holiday in two weeks and then add the co2. Cheers for everything. Keith.

[@DavidHeathHomebrew]

Cheers Keith. Yes, no problems there 🍻 Enjoy your holiday 😎

[@michaelbyf4979]

I'm new to adding fruits, did heath mentioned adding the raspberries with the sanitizer it was soaked in? Will it kill the yeast?

[@DavidHeathHomebrew]

Hi Michael, No problem with the sanitizer, it is actually food for the yeast :)

[@michaelbyf4979]

@@DavidHeathHomebrew good to hear , sanitizer as in starsan or campden tablets?

[@DavidHeathHomebrew]

As in Starsan or similar :)

[@44pauley]

Hi David. Can I please clarify... Should the raspberries be soaked in starsan, our just the bags? Should I take any steps with the (frozen) raspberries to avoid then adding wild yeast or anything else undesirable to the wort? Many thanks

[@DavidHeathHomebrew]

Sure. Simply freezing the fruit is enough :)

[@jncpedley]

Hello. I loved this video and I am currently brewing this as my first (intentional) sour. I have a question about adding the raspberries. In the video the fruit is kept pretty much intact going into the fermenter and then gently crushed. I was going to try to do an airless transfer to secondary. Is there any reason why I would not employ a suitably Star San-ed tattie masher to work the berries before putting them into the fermenter? That would circumvent the need to open the fermenter to squish the raspberries. Or am I being a bit too finicky about air contact?

[@DavidHeathHomebrew]

Thanks John. There are various ways to do this with fruit (see my various other beer recipes with fruit). The concern is with clogging when you create to many small pieces that can get stuck. So you could crush it more if you use a bag. Creating oxygen is a large concern but as long as you do not splash then all will go well. Nothing wrong with enclosed transfer but even that can cause oxygen if run too fast. Best to use a spunding valve on the target vessel to slow the flow at the start at least.

[@jncpedley]

@@DavidHeathHomebrew Thankyou David. I shall be using a bag but that is a very good point and I should temper any working of the fruit according to the mesh of my bag. I shall transfer slowly.

[@DavidHeathHomebrew]

Great :)

[@thedearjohns]

I'm making a 22-liter one today but after the 11 grams Graveyard yeast is done, I'll be adding a California dry yeast to drop the FG further. 3.5 kg Pilsen malt 1 kg Wheat Blanc 1oz Wai-Iti 11 g GY7b 11.5 g Safale US-05 Do you suppose adding Amoreti grapefruit will conflict with the yeast flavors?

[@DavidHeathHomebrew]

Great, no this sounds like a good plan to me

[@thedearjohns]

EXCELLENT!!! Thanks for your vote of confidence.

[@DavidHeathHomebrew]

:)

[@roberthenderson4717]

Brewing this now with a jacket sans a temp controller and it's been at 83F or 23C for 4 days, smells amazing, wondering if the increased temperature will be hugely detrimental?

[@DavidHeathHomebrew]

That will be fine :) Enjoy :)

[@mbruvol2]

Hello, David. You mentioned dumping the trub, but isn’t the trub part yeast at this point?

[@DavidHeathHomebrew]

Worn out or dead yeast yes.

[@KalosPVP]

Why or how does the fruit give an off flavor if you dont dump some trub?

[@DavidHeathHomebrew]

If you do not trub the dump or move into a secondary fermenter then the fruit flavour will be dulled and there will be an unclean taste to the beer.

[@dply7676]

I watched the presentation by philly university but I’ve found some discrepancies that are confusing. The pitch rate per L in the presentation was 1-1.5g per L but the packet says 0.5-1.0g per L. How have you interpreted this? Also I found the info in the presentation was very good with a lot of really interesting info. One that I have employed was to add half my fruit purée (with glucose) at the beginning of fermentation because they found that early glucose additions gave a more stone fruit flavour, with the flavour being on the red apple side without glucose. It would be great to have such rich data on all yeasts

[@DavidHeathHomebrew]

Yes, I also saw this. I used the pitching calculator on the Lallemand website and was surprised how fast the fermentation went, considering that this is stated as a slow fermenter.

[@westcoastbestcoast7683]

great video David. Quick question on the fruit, did you do anything to remove bacteria from the fruit before adding in? You mentioned that you just defrosted the fruit but had it been previously cooked? Does the lower PH mean this isn't necessary in this example?

[@DavidHeathHomebrew]

Hi Ben, I always freeze my fruit before use. If I buy it frozen then I tend to leave it at that. If not then I add campden tablets 24 hours before use.

[@westcoastbestcoast7683]

@@DavidHeathHomebrew thanks David. The other question I wanted to ask is if you went for a specific water profile?

[@DavidHeathHomebrew]

I used the balanced profile in Brewfather.

[@kraghhansen]

Hi ​@@DavidHeathHomebrew, did this one twice with raspberry and it’s been good and supergood. So third time it will be with blueberries. Same amount of fruit as with raspberries? And, do you have any recommendation if I want to add a bit of vanilla? Apart from soaking in vodka to kill nasties

[@DavidHeathHomebrew]

Yes, I would go for the same weight. Im not sure if Vanilla is a good match though.

[@seanward6768]

Hi David, do you know if there is a high chance of contamination with equipment after using this yeast? I'm worried that I might infect future beers from not cleaning the kegs or tubing. Would a good soak in warm PBW be enough? Thanks and great video

[@DavidHeathHomebrew]

Thanks Sean. There is zero chance of contamination from the yeast because it is not a bacteria. It is a yeast that produces lactic acid. Regular cleaning will work , no problem :)

[@seanward6768]

@@DavidHeathHomebrew that's excellent, cheers man :)

[@DavidHeathHomebrew]

:)

[@andersonschagas]

Hi David. Great video as always. I like your recipe and will be my next brew. I would just classify it as a Catharina Sour instead of a generic American fruited sour, especially with the low IBU and hop character.

[@DavidHeathHomebrew]

Thanks Anderson :)

[@Kberrysal]

I am thinking about making a Peach Berliner weisse with this yeast

[@DavidHeathHomebrew]

I think that would work nicely :)

[@jelleklinge9743]

As always very good and interesting video and recipe. Did brew your pineapplel kveik last time and it was superb. I, dont understand the piching rate because 19l of 1,045 sg wort. The lallemand pitch calculator suggest to use one pack of 11g. But in your fermentation summary slide lallemand suggest 1 to 1.5g/l. What should i do pitch one or two packs for optimal souring and attenuation?

[@DavidHeathHomebrew]

Great to hear Jelle :) For this one go with the calculator, it worked out great for me :)

[@jelleklinge9743]

@@DavidHeathHomebrew I did some research, and mailed lallemand, when i pitched 1 pack in 17L 1.045 wort. Just to let you (and your followers) know and changeout knowledge about this exceptional yeast this is what they send to me (they reply fast!) : Thanks for your question. Our official guidelines recommend 0.5-1.0g/L, but recent experiments in the lab suggest that higher pitching rates (up to 1.5g/L) are associated with higher levels of lactic acid. You should be fine with your pitch rate of 0.65g/L, especially considering that your brew was not particularly high gravity. If you brew with WildBrewTM Philly Sour again you could consider pitching two sachets to see if you are able to produce a bit more lactic acid, but lower pitch rates are fine as well. I would recommend fermenting at a slightly warmer temperature closer to 25’C if you are using a lower pitch rate.

[@DavidHeathHomebrew]

Great info Jelle, many thanks for sharing it :)

[@winnguyen443]

Hi David , I would appreciate your opinion on this yeast adding any complexity to a sour beer as compared to bacterial souring or straight addiction of lactic acid. Thanks for filling me in on this topic David. We’ll done videos.

[@DavidHeathHomebrew]

Many thanks Win. Certainly this end result is not very complex but it does suit various sour beer types that do not require such complexity or fruit notes.

[@101010sammo]

Hey David, what was your post boil hydrometer reading before you pitched? Obviously you predict a 1.042 OG which includes the raspberries but what was the OG excluding this? Also, what was your mash pH, and was this recorded pre or post boil? Cheers.

[@DavidHeathHomebrew]

Hi, I didnt take those measurements, ive been this enough to relax with it. If you remove the fruit in Brewfather then this will give you a decent prediction. Mash ph was 5.2, I dont follow it past this unless its a sour.

[@JUHAN615]

Hi David, why is it necessary to remove the yeast from the fermentor, or move the beer into secondary?

[@JUHAN615]

Is it something specific with this particular yeast?

[@DavidHeathHomebrew]

If you do not then you will get unclean flavours .

[@DavidHeathHomebrew]

No, this is the recommended way to ferment any beer that involves fruit :)

[@tylassiter4599]

Hi David, what are the measurements for the yeast nutrient and moss additions?

[@DavidHeathHomebrew]

Hi Ty, I leave these out due to the variation of products. Follow the rate on the packaging. If there arent any then check with the supplier :)

[@tylassiter4599]

@@DavidHeathHomebrew thanks, I brewed it a few hours ago and hit the OG spot on, I'm going to throw in some frozen peaches and Mango and I used Citra hops instead. One last question for you in regards to amount of mash/strike water, I typically do 1.25 quarts per pound of grain (I took the fruit into consideration too) but this seems to use more strike water, is there a specific reason?

[@DavidHeathHomebrew]

Great. Water wise you should use what works for you.

[@darrenwaszkinel]

Hi David, thanks for the video. If I would like to increase the sourness and drop the end pH, would I just add something like dextrose ?

[@DavidHeathHomebrew]

Thanks Darren. You would be best to use food grade lactic acid. All good homebrew stores will sell this.

[@darrenwaszkinel]

@@DavidHeathHomebrew so I would try and lower the pH prior to pitching the philly yeast? Just before pitching ?

[@DavidHeathHomebrew]

Actually no. This yeast is designed to be used from the reguler ph levels. I include the full process in my guide :) If you want in take it further after fermentation then you could add the lactic acid but you probably will not need to.

[@Theozaki75]

Hi David !! Just brewed your Sour beer 24 hours ago. No sign of fermentation active except for some bubbles in the surface of the wort. Airlock not moving and tilt only went down 1 point, which means nothing. Is this normal or sth went sour?? 😀😀 If nothing happened should I just add another yeast? I only have Wes coast ale yeast 🤷🏻‍♂️ Thank you again 🙌🏼🙌🏼

[@DavidHeathHomebrew]

Did you use Philly sour yeast?

[@Theozaki75]

@@DavidHeathHomebrew Yes 👍🏼

[@Theozaki75]

@@DavidHeathHomebrew . I just checked the Tilt and is 1.034 . I looks like sth is going on. Maybe the co2 is coming out somewhere else ?? There is a white foam on top. Doesn’t look like krausen at all. 🤷🏻‍♂️🤷🏻‍♂️

[@Theozaki75]

@@DavidHeathHomebrew I just checked the package and it says 0,5-1 gr per liter and I got 19 liters. I used only one package 🤦🏻‍♂️🤦🏻‍♂️

[@DavidHeathHomebrew]

Philly sour is not a fast yeast. Give it more time 🍻🍻

[@PaulAlford]

Hi David, what are your thoughts on adding 100% Bio Raspberry juice (zero additives)? I was thinking 1-1.5L for this batch size. Pasteurized before adding.

[@DavidHeathHomebrew]

Hmm, worth a try. Not something that I have experimented with though, so its hard to comment. In testing with juices though I much prefer the results from fruit or puree.

[@PaulAlford]

@@DavidHeathHomebrew Probably knock-up a test batch next week. I Will let you know the outcome. I am using Uni's so access to FV is a bit tight to do all the squeezing, hence the juice. I appreciate it will be missing something by not using whole fruit.

[@DavidHeathHomebrew]

Great, I look forward to hearing your thoughts.

[@lautregrandcon2235]

Hello, when you talk about pitch and calculate the yeast for your Wort, you say you use 1 pkt for 19 litres. but in the result of the calculation, you say 1g/l. What the thing I Don 't understand? And thank's for your video

[@Thomas225T]

Yeah, this also confused me a little, I opened the calculator and it shows the same yeast amount even if I select nottingham or something else than philly sour... Also in the seminar they said that u should use 2 packets in a 19 liter (5 gallon) batch. The only thing that comes to my mind is that because raspberries are kinda sour he needed less lactic acid produced because the raspberries would provide some acid.

[@DavidHeathHomebrew]

I used one packet for 19L for "this" brew. What you must do though is use the calculator to see how your volume and gravity effects the amount to use. This will vary depending on those amounts.

[@lautregrandcon2235]

@@DavidHeathHomebrew i just found the calculator on the lallemand website, thank you

[@DavidHeathHomebrew]

Very important with this yeast in particular :)

[@Kvillen]

Hi and thanks for a great channel! Im quite new to brewing but wanted to try this out. The recipe itself doesnt seem so hard, but cant find any information about letting it co2ferment (name for this?) in bottles, can it be done? how much sugar to add/l of brew?, thanks again for a great channel and inspiration

[@DavidHeathHomebrew]

Thanks 🍻 This yeast is not suggested for use as part of bottle carbonation. I would suggest adding a bottling yeast like CBC-1, which is made by Lallemand.

[@emilsierocinski8686]

Hi David, what water profile did you use for this Philly sour?

[@DavidHeathHomebrew]

There is endless debate about water profiles for sour beer. Ive tried all sorts and found this was pretty good:- Water Profile: Ca 4 | Mg 1 | Na 10 | SO4 6 | Cl 2

[@benhornby8218]

Do you recommend racking to the secondary and adding fruit once the initial fermentation is complete or after 4 days regardless? My fermentation is going a bit slower than yours. After 3.5 days it’s dropped from 1.042 to 1.026. It’s not stopped yet, it’s just going slowly.

[@DavidHeathHomebrew]

Hi Ben, ideally you want the initial fermentation to be almost done but not quite. This way the yeast is still active and happy.

[@benhornby8218]

Thanks David. I'll let it keep going until a few points away from completion and then rack and add the fruit.

[@DavidHeathHomebrew]

Great, enjoy 🍻🍻🍻

[@hjhr92]

Once again, a great video. Been brewing a lot of your recipes lately. Could you say something about the water adjustments on this one? Brewing it tonight with an overnight-mash

[@DavidHeathHomebrew]

Sorry that I only just saw this :) I would use a balanced profile personally but there is no wrong way, just different taste :)

[@mshergold]

Hi David. Thanks for the video. I have some redcurrants I'd like to use in this beer. Do you have any suggestions weight-wise for 19 litres?

[@DavidHeathHomebrew]

Hi Mark, sorry for the late reply. I would go with a similar amount as shown in this recipe.

[@mshergold]

Thanks David

[@DavidHeathHomebrew]

🍺👍🍺

[@swalbh]

Hi, I got a question. If I remember correctly, I’ve seen another video of yours where you recommend to sprinkle some US-05 in each bottle if to bottlecondition Philly Sour. Here you mentions that it is possible to add another yeast in the fermenter after the first few days (since the lactic acid is already created). Would it then be possible to put that strait into bottles (since you then already have added the us-05?)

[@DavidHeathHomebrew]

Yes, that would work :)

[@gerardfogarty7299]

Hi David, I was just checking... in the Brewfather recipe there is 3.29kg of Grain in the Mash and 16.62 litres of water in the Mash... is this because the Brewfather Software is calculating assuming the 1.21 kg's of Raspberries are in the mash... and maybe a more suitable mash water volume is 12.14 litres or so?

[@DavidHeathHomebrew]

I brewed as is and it worked out just fine 🍻🍻

[@gerardfogarty7299]

@@DavidHeathHomebrew Great... thanks a million David!

[@DavidHeathHomebrew]

🍻🍻🍻

[@DavidHeathHomebrew]

🍻🍻🍻

[@mingueyox]

Hey David & the community, why a 30 boil time? To keep the ABV low? Cheers

[@DavidHeathHomebrew]

It is more a case of what is needed. With low bitterness beers there is no real need for more. Boiling less keeps the flavours in also :)

[@mingueyox]

@@DavidHeathHomebrew Make sense. Thank you David 🙏

[@DavidHeathHomebrew]

:)

[@DavidHeathHomebrew]

:)

[@jamesgoacher1606]

I have made wine with all of those fruits listed apart from raspberry :-). Plum was a full bodied wine less to my preference than the others. I cannot see that the other fruit listed would impart sourness. Raspberry is a tart fruit, maybe Bluebery, the others not. Orange and Lemon? Thanks very much.

[@DavidHeathHomebrew]

Yes plenty of choices to suit your own taste. Orange and lemon would be interesting I think :)

[@lisacarruthers9649]

David - I am pretty much doing this recipe on Saturday but with PassionFruit puree and Philly Sour. Will Philly Sour cope with fermenting under any pressure at all?

[@DavidHeathHomebrew]

Great, sounds good to me. Try to keep the alcohol level as is and that should work nicely. Ive not tried this under pressure. I spoke to Lallemand about this and they were not keen to recommend it because they had not done any testing with it. They are changing the advice on temps very soon. Start at 23C and then ramp up to 25C at the end. Some were going low in the temp range and the fermentation was taking a long time.

[@lisacarruthers9649]

@@DavidHeathHomebrew Thank you David x

[@DavidHeathHomebrew]

Cheers, enjoy 🍻🍻🍻

[@Jamie-kg2lr]

Hello David, hope all is well! One question, what mash pH do you use/recommend for Philly Sour, thanks a lot in advanced!

[@DavidHeathHomebrew]

Hi Jamie, Nothing special is needed. So your regular 5.2ish will work just great. Later on the yeast will lower the PH for you.

[@Jamie-kg2lr]

@@DavidHeathHomebrew thanks David, always helping, you're awesome!

[@DavidHeathHomebrew]

🍻🍻🍻

[@krays136]

Can you reuse this yeast?

[@DavidHeathHomebrew]

Sadly not. It has its own special formulation and once this is recultured then this will be different.

[@krays136]

@@DavidHeathHomebrew ok, thanks for the answer though😊

[@DavidHeathHomebrew]

@krays136 🍻🍻🍻

[@crezzelle]

David, thanks for all the great information you publish. If I wanted to try this yeast for a sour NEIPA, would the early dry hop for biotransformation affect the souring process with the yeast? Thanks again

[@DavidHeathHomebrew]

Hi and thank you :) No problem with adding dry hops with this yeast. It is very hop tolerant :)

[@101010sammo]

Hey David. Might be a stupid question but when I rack the beer into a secondary fermentor wouldn't there be any yeast left over to ferment the raspberries? Or is the yeast still floating in the wort/beer? Cheers

[@DavidHeathHomebrew]

Hi Samuel, this is a common question :) The yeast will still be active within the wort. Whats left is dead or too tired to do any more for you.

[@mikeseaman2809]

Same recipe but just stalled at 1.017 on day six after two days at 1.018. Any suggestions David? Just go with a session or dump a pack of S05? Cant really oxygenate so im not sure what the S05 would do.

[@DavidHeathHomebrew]

Hi Mike, I would suggest giving the fermenter some rocking and if possible some extra temperature, depending on where you are now. This combination will usually kick start things nicely.

[@mikeseaman2809]

@@DavidHeathHomebrew Will do. Thanks

[@DavidHeathHomebrew]

🍻🍻🍻

[@midman112]

Hey David, just wondering what sort of water profile you typically aim for when making your fruited sours?

[@DavidHeathHomebrew]

Hey, a balanced profile is ideal. 🍻

[@tomietie]

Planning on brewing this one using the recipe you provided. Hope my heating pad is powerful enough for 25 degrees! I'm thinking of not using hop bags for the fruit to create a more hazy sour, do you think that will work out?

[@tomietie]

And without Irish moss

[@DavidHeathHomebrew]

The main reason for the bags is to remove all of the fruit easily. You dont want small bits to cause blockages either.

[@tomietie]

@@DavidHeathHomebrew When did you remove the fruits then? I assume after bottling? I'm bottling using a siphon, I can rinse the bottom off if it gets too clogged, so I don't think that will be an issue. Still doubting if I should cold crash it like you did though; I want the haziness but I don't want yeast dirt in my keg.

[@DavidHeathHomebrew]

I suggest bagging the fruit in a hop sock or muslin bag. This keeps it together nicely.

[@tomietie]

@@DavidHeathHomebrew Yeah I think I'll just stick to your recipe. Very eager to brew this one!

[@gazjacko1]

Would love to know how this changed with conditioning. Just pitched my first Philly sour today wasn't going to add fruit but I think it's going to happen now 🤣

[@DavidHeathHomebrew]

The flavour developed a little more since my notes shared in this video. It did not last long though :)

[@elfn8r155]

Hi David. I’m brewing this recipe for the very first time and am at day 1 of the fermentation. I’m wondering if you kept a record of the fermentation measurements? From the video, it looks as though you were using a Tilt or similar? I’m curious to see what happened in terms of gravity readings once you dropped the raspberries in? Also wondering how an accurate ABV is measured if you are adding additional sugars part way through the fermentation? And finally, I don’t yet have the ability to cold crashing my GF conical (no glycol and fridge not large enough). Do you see an issue with me transferring to a keg to cold crash?

[@DavidHeathHomebrew]

Hi :) I did not save a record of this sadly. Fruit will also vary some. The best way to see the difference is to make a copy of the recipe on Brewfather and then remove the fruit. You will then see the estimated difference. I mostly do my cold crashing in kegs and I am careful to leave all trub behind. I also use floating dip tubes in my kegs. I have a video coming about this in January :)

[@elfn8r155]

@@DavidHeathHomebrew . Thanks. Yes, I can't believe I didn't think of removing the fruit addition in Brewfather! :) Thank you also for the floating dip tube tip. I have a spare one, so I'll give it a crack. Cheers!

[@DavidHeathHomebrew]

No problem, this falls in place gradually :)

[@PoVPatrik]

Great videos mate. I got 4 x 11g packs of the Philly Sour, could you help me out with storage and rehydration tips? I usually pitch, just like you did in the video, sprinkle the dry yeast on top. I have found some info that says, this yeast should be stored below 4°C (39°F). How did you store yours? If I throw this in the fridge, would I need to rehydrate before use? Many thanks and cheers from Hungary (=

[@DavidHeathHomebrew]

Thank you. Personally I store mine in a fridge that is around 5C. I never rehydrate yeast in water, I always simply pitch it into wort.

[@PoVPatrik]

@@DavidHeathHomebrew awesome, thank you

[@DavidHeathHomebrew]

:)

[@JasonSegal2]

Hi David, what did you do the fruit / secondary ferment at 24c also?

[@DavidHeathHomebrew]

Yes :)

[@brewingbadTN]

Hi David! Thanks for the great video. I have my first batch with Philly Sour in the fermenter now. It’s been fermenting for 24 hours now and it’s really been hard at work all day long. I plan on adding raspberry fruit purée after the lactic production phase. Do you recommend transferring off the trub for purée the same as for whole fruit as you used?

[@DavidHeathHomebrew]

Hi! Love your tag! Yes, I recommend this for any type of fruit personally. It is the safest method for the best result 🍻🍻🍻

[@brewingbadTN]

Ok, thank you for the reply! I enjoyed the show Breaking Bad and I also love how brewing is such an art and science all mixed together. Plus, if I happen to make a bad batch, well, I kind of told you I would haha!

[@DavidHeathHomebrew]

Yes, I am a huge fan of the show and have a video series I called Brewing Bad.

[@vernontafte1718]

Hello David this is Vernon I have some of the kveik Voss dry yeast I was wondering what pH would I use this used for making meads Thank you very much Vernon

[@DavidHeathHomebrew]

Hi Vernon, I am using voss kveik for sour beers without any issues at 3.1. It is very ph tolerant :)

[@vernontafte1718]

David Heath Homebrew Thank you very much I am going to give it a try I ordered my dry yeast from more beer.com

[@AstroHAM]

Great! I am going to try this one. I consider myself as not a huge fan of sour beer, maybe this will turn me around :-)

[@DavidHeathHomebrew]

Great, thank you. This is very entry level sour beer wise. Very refreshing :)

[@thechileacademy4800]

I want to make a smaller batch of this (10L) and Brewfather is telling me I need 2 sachets of yeast for some reason? I'm assuming 1 is enough? Thanks!

[@DavidHeathHomebrew]

One will be just fine. You can change the pitch rate by the way. Default is not ideal.

[@thechileacademy4800]

@@DavidHeathHomebrew thanks! I’ll have to play around with it.

[@DavidHeathHomebrew]

Enjoy 🍻🍻🍻

[@thechileacademy4800]

@@DavidHeathHomebrew another hiccup I ran into on the next Gen NEIPA. I can’t get a hold of verdant or bry-97. Would you be able to recommend substitutes in place of those?

[@DavidHeathHomebrew]

Not quite the same but Fermentis S-04 and US-05 will work

[@eriklegenhausen4558]

Hi, Im entering this recipe into the Grainfather software and having trouble balancing the grain bill. When I add fruit to a beer in secondary I dont ever take that into account under the fermentables. What would the % look like when you back out the raspberry from the fermentables? Thanks so much!

[@DavidHeathHomebrew]

Hi Erik, I am unsure why you would not want to include the fruit when its a key part of the recipe? but the easy way is to just add the grain as per the weights given. As a recipe writer I have to include the fruit otherwise the balance calculations will be wrong.

[@eriklegenhausen4558]

@@DavidHeathHomebrew Thanks so much for your reply...Im a big fan of your channel. Have learned alot! In the Grainfather app the additions like fruit are always just in a different section and dont effect the % ratio of fermentables. B/c the fruit in your recipe accounts for 26.9% of fermentables my ratios are way off without them.. Sorry for the ???

[@DavidHeathHomebrew]

@@eriklegenhausen4558 great to hear. Yes, it is kind of odd that they did that.

[@redkite3317]

Great video again David, is there any point in adding yeast nutrient to the fermenter if you forgot to put It in the boil.

[@DavidHeathHomebrew]

Yes, though add it to a little water and give it a quick boil. Then let it cool before adding :)

[@redkite3317]

Ok thx I was unsure about adding direct, boiling it is then🍺

[@IDillon0]

Did you harvest the yeast/is it any different from harvesting normal yeast?

[@DavidHeathHomebrew]

Yes, apparently the formulation of this yeast is made towards the best souring effect. So when reharvesting this could change.

[@IDillon0]

@@DavidHeathHomebrew Interesting, thank you for the reply.