• Please visit and share your knowledge at our sister communities:
    Cheesemaking Forum Cast Iron Forum Canning Forum Ceramic Grills
    Espresso Forum Hot Pepper Forums Pizza Oven Forums
  • If you have not, please join our official Homebrewing Facebook Group!

    Homebrewing Facebook Group

philly sour

Yakima 728
Homebrew Talk

Help Support Homebrew Talk:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
  1. Northern_Brewer

    Lachancea and other bugs for winemaking

    This is an interesting paper looking at combinations of Lachancea (ie the acid-producing yeast that brewers know as Lallemand Philly Sour) or lactic bacteria in combination with different yeasts as a way to compensate for low acidity from the must. Their favourites are Lachancea followed...
  2. M

    Infection after 2weeks in bottles?

    At least two batches taste great at bottling day and develop "off flavours" after 2 week of bottle conditioning. I brewed pinapple ipa and raspberry philly sour. All tasted great from the FV. Added fruit in the end of fermentation. At bottling day both tasted fine. After 5 days in bottles i...
    • minmaxx77
    • Thread
    • #dryhop #neipa bottle conditioning infected beer infection metallic taste philly sour sanitation west coast ipa
    • Replies: 67
    • Forum: Bottling/Kegging
  3. M

    Philly Sour fermentation at very high temperature

    Hi All, Many brewers have reported success with this yeast at high temps, but as far as I can tell, no one has tried it in the more extreme temperature range. I thought I'd give it a go at kviek-like Temps, 35C plus (95F) to see if it can produce a drinkable beer! The beer is a grapefruit sour...
Back
Top