Philly VS Kettle SOUR! Which is BEST?

The results are in! Which is the best way to make a sour between Philly yeast and kettle souring! Come join us for our brew talk where we discuss the results, the flavour profile, what we would change and what is next for the channel!
Full Recipes & calculator for ABV after fruit
Kettle Sour
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Philly Sour
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[@smithbernard22]

I'm fairly sure the colour is associated with the way that lactobacillus is treated in the beer. So kettle sour has it boiled just enough to settle the proteins before transferring. Where as the Philly sour ends up with more active proteins because the more particulate matter is present.

[@flyingwombattv]

Ahhhh that is interesting! Makes a lot of sense tbh and is the only actual explanation i can see

[@benjaminireland3672]

excellent work as always lads

[@flyingwombattv]

Cheers mate 🍺

[@arnor6227]

Berliner Weisse raspberry & blueberry kettle sour. I had one from a brewery here in Norway that tasted amazing.

[@flyingwombattv]

Yeeeee I’m thinking blueberry would be an awesome sour to make next!

[@markchapman2160]

Had an amazing blueberry and chocolate sour at Brewery Saint X in New Orleans last year. Sounds ridiculous, tastes incredible.

[@flyingwombattv]

Ohhhh I like that idea actually, I reckon an imperial version of that would do nicely in a barrel

[@bilboswaggins2323]

Dill pickle sour! Had one from garage project in Wellington NZ and it blew me away. It was nice and balanced, not super strong on the dill pickle or the sourness - perfect with some cheese

[@flyingwombattv]

Really!? Oh man I can’t even imagine pickles in a sour! Was it more like a gose with a briny savoury flavour?

[@bilboswaggins2323]

@@flyingwombattv 100% a gose. Like I said the dill pickle flavour was there but not overpowering. No idea how they achieved it.

[@shanehardingham2153]

@@bilboswaggins2323 I made a clone of the Garage Project beer. Added 35g of Pickle Spice, 1.5g of Chilli Powder and 35g of Salt to a 30L Berliner Weiss base with Philly Sour yeast. Amaze-balls.

[@bilboswaggins2323]

@@shanehardingham2153 I have a friend that despises pickles, can't wait to try and make this and get em to drink it

[@graeme02]

A passionfruit sour could be interesting although, I don't know if that is a thing?

[@flyingwombattv]

Anything’s a thing if you decide to make it hahaha

[@kpaenen]

Here in Brussels there's a brewery called the Brussels Beer Project, they have a mango-passionfruit sour called Jungly Joy which I really enjoy!

[@erniq3]

About the colour. When you make a smoothie and let it sit even for a short period, heavy particles start to settle at the bottom. Maybe that’s what happened?

[@flyingwombattv]

Maybe… but then the have both sat for the same amount of time so shouldn’t their colour be the same?

[@erniq3]

What I meant is, when you made a puree for both batches it was probably sitting in the same container until you started adding it to fermentors. So maybe you added top half to one and bottom half with more sediments to other? I don’t even know if that make any sense, just trying to imagine what could happen 😂

[@bretonleo8740]

The Color difference could be liked to ph, I have seen in some of my brews that the Color is more stable at low ph

[@NoMusiciansInMusicAnymore]

Hey Hey Hey... a proper old school fire engine is lemonade and grenadine... bloody lazy kids haha. Interesting video, I don't mind sours but I don't think I could afford to tie up a keg long enough to go through a whole 19L haha.

[@flyingwombattv]

Hahaha yeah I admit I’m not drinking it a whole lot, definitely not as much as my other beers, this is where friends and party’s come in handy hahaha

[@chuckmeitner5387]

A lower pH won't necessarily have a more sour flavor than the same beer with a higher pH. You need to also look at Titratable Acidity. TA and pH are related to each other but not necessarily equivalent because of buffering. Look to the wine people for guidance on this. A higher TA wine will taste more sour, all things being equal. Also, sulfite (potassium metabisulfite) will knock down the yeast to a low level. Potassium sorbate will render any remaining yeast unable to reproduce so they die without any new yeast cells being "born". That's how you get the fermentation to stop. BTW - The lower the pH, the less sulfite you need.

[@flyingwombattv]

Mate thank you very much! This is all immensely useful advice

[@texNoz]

That weird after-taste is probably fusel alcohols. Something's getting very stressed during fermentation.

[@flyingwombattv]

Yeah very likely could be. However I’ve experienced this before with Philly a fair few times, I think I’m just a kettle sour convert now