Tips & Tricks To Get The Most Out Of Philly Sour!

Adam Mills, Director of Brewing Operations at Sonder Brewing discusses best practices for Philly Sour! This is an edited clip from my November Livestream Q&A podcast.
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Hello, I am Adam! I am Director of Brewing Operations at Sonder Brewing outside of Cincinnati, OH. I am a former high school and university educator, and I have been making beer for a living for over a decade. My goal here is to give a behind-the-scenes look into the craft brewing industry, and to share any knowledge I have. I am not the perfect brewer, but I am always pushing myself to get better and to learn more. Our goal in the brewhouse is to always aim for the bullseye, knowing we will never hit it. That mantra keeps us focused on continual growth, and helps us appreciate the journey of improving as brewers.

[@rfox2014]

Making a key lime pie Philly sour this weekend. Cheers

[@adammakesbeer]

cheers!

[@jayspies9860]

Assume that fruit can be substituted for dextrose early in ferm, as fruit is mostly simple sugars? Would you agree, or would you still add dextrose if doing a fruited sour?

[@Wago22]

you assume correctly. I was able to get a 10 gl batch down to 3.3ph. www.lallemandbrewing.com/wp-content/uploads/2021/10/LAL-bestpractices-Philly_Sour-ENG-A4.pdf

[@adammakesbeer]

You can do both. I have run it with both dex and pitching fruit 12 hrs into ferment.