This is completely dependent on the taste buds of the consumer. For some 3 pounds will be good, for others it won’t be enough. What kind of purée are you using and when do you plan on adding it? Lots of variables come into play here. There is no simple answer.Yesterday, we pitched 4 packs in 11.5 gallons of a Berliner Weisse brew at 1.043 SG. We are fermenting at 74F, but don't have much movement now, 22 hours in. The Tilt only shows dropping 0.001 points.
Used 50% Briess 2-row and 50% white wheat malt. Mashed at 148F for 90 minutes. Added 1 oz. of Hallertau at 60 mins.
We're excited to see how it turns out. We plan to split the batch and add 3 lbs. of peach puree to one half and 3 lbs. of tart cherry puree to the other. Will 3 lbs. per 5 gals. be enough fruit?
Thanks, I'll bet you're right.Crossmyloof are now selling a CML Sour 3.5 which looks like it is the same as the AEB FERMO Brew Acid, based on the way that they both mangle the species name of Lachancea thermotolerans in similar if not the same way. It's not clear if it's a rebadged version of Philly Sour or an unpatented strain of L. thermotolerans.
As an aside @dmtaylor, that misspelling is a pretty conclusive link between CML and AEB, which may apply to AEB's other yeasts, which include a bunch of hybrids claimed to produce specific aromas.
Oh I quite understand, but I figured the AEB range was useful to know about in case you needed to match it.If I or the average American can't get this stuff at our LHBS... well I guess I'm somewhat of an ignorant ass. For now, anyway.
We’re using Vintner’s Harvest canned purées and adding them in secondary for a week before kegging.This is completely dependent on the taste buds of the consumer. For some 3 pounds will be good, for others it won’t be enough. What kind of purée are you using and when do you plan on adding it? Lots of variables come into play here. There is no simple answer.
Follow-up: just tried this beer, which has been marinating in a glass carboy for almost two months now for Brett maturation.Tried a near co-fermentation with the Omega All the Bretts, pitching the later about 48-hours after pitching 2 packets of Philly Sour into a 1.047 OG wort. I also added 3.3lb of blueberry puree near the end of the primary. The resulting souring character is definitely more complex than just with Philly Sour, and no negatives so far--Philly Sour and All the Bretts seem to work well together. It's very drinkable now, but I am letting is age in a glass carboy for a few months to see if further conditioning helps the 'funkiness' develop more (and to time the keg with my daughter's visit in July--she loves sour beer).
Haha we’ve been lazy and the full 10 gal batch is still cold crashing in the fermenter. Thinking of adding the purée today. Now not sure if I’ll add the purée to the kegs and rack on top of it or add it to a secondary.I plan to buy some purees too, to use 1kg for 1keg batch, how did your beer turn out, both of them?
You can do whatever hops you want, its as tolerant as Sacc as its not bacteria.I'm planning on using the lallemand philly sour yeast to make a sour ipa ( for the challenge ) got some for bargain basement price .
Any special water adjustments for this kind of thing ? I assume open ferment and it says reasonably tolerant of hops. My recipe is all whirlpool hops.
Temperature says between 20 and 27 is it fruitier at the higher end? I was thinking of a balanced mash to provide a good bit of glucose to kick it all off
so 62 for half an hour then raise to 69 for half an hour and then mash out at 76.
Grains are maris otter, pilsner, wheat and acidulated malt.
Wondering if I can substitute lactic acid for the acidulated malt and just add some more grain?
My first planned sour beer so any advice, not too late for me to abandon the plan.
Aim for the normal 5.2-5.4@ThatVideoKid
Thanks for the update unless I can get some sourgrapes malt today I'll just add some Lactic acid. What pH should I be aiming for? I normally get my mashes around 5.3 with grains / additions. Should I be aiming lower for this yeast?
Or would I actually be better getting the mash pH ideal and then lowering the pH for the boil or in the fermenter with some lactic acid?
UPDATE:Im about a year or two behind this Philly Sour craze. It wasn’t until I listened to a pod cast featuring the professor who facilitated finding, propagating then commercializing it that I realized how fun using it could be. For those who have a few batches under their belts, mind criticizing my recipe?
I plan to brew 10gal and split into two 5gal batches. One will get the dry hops and no mango. The other will get no dry hops and a bunch of mango.