Any Lallemand Philly Sour feedback or experience to share?

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Thrashos

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So I took a reading and at day 8 (after a couple days with no visible activity) I'm at 1015 (OG was 1038), about 60% attenuation which is low but not unheard of, and I'm guessing it still has a little way to go, even if not sure if it will reach target gravity.

Planning on racking on fruits today (saw a bunch of people say 8 days was a good place to start).

Smell is a little yeasty on the samples I took, but loads of red apple notes and it tastes fine. Also, when I split the batch in two, I shaked one of the fermenter less than the other in order to see how it would turn out, and indeed, the one I oxygenated most is right where I wanted it to be pH-wise: 3,25 , while the other sample is only at 3,5 (same density).
 
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crusader1612

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So I took a reading and at day 8 (after a couple days with no visible activity) I'm at 1015 (OG was 1038), about 60% attenuation which is low but not unheard of, and I'm guessing it still has a little way to go, even if not sure if it will reach target gravity.

Planning on racking on fruits today (saw a bunch of people say 8 days was a good place to start).

Smell is a little yeasty on the samples I took, but loads of red apple notes and it tastes fine. Also, when I split the batch in two, I shaked one of the fermenter less than the other in order to see how it would turn out, and indeed, the one I oxygenated most is right where I wanted it to be pH-wise: 3,25 , while the other sample is only at 3,5 (same density).
I gave mine 2-3 weeks before racking across. I suspect it can keep going after poerceived finish.

I went from 1056-1011 pre fruit which is racked to asfter 3 weeks. then after 10 more days on fruit i ended up at 1008, with plenty of roasted andcrystal malts.
 

Lacasse93

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Ive used this now a few times and the only thing I can say is the longer you can leave it in the fermenter the better. Let it sit on fruit for weeks and it will only benefit you. There has been times where it really only tastes "right" to me after about a month bottle conditioning (after 2 weeks fermenting).
 

Frieds

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Put down my first brew on Friday using this yeast. The only knowledge I have of it is what I’ve picked up reading this thread.

I pitched 1 packet into 1.080 wort and left it for two days. Activity had only just started and the pH was down to 3.6. I had a taste and the sourness so far was really nice.

I then pitched my starter of LA3. 4 days in now and it’s bubbling away very well. The pH is still 3.6 so it’s seems that the Philly Sour has done its job and now the LA3 is doing the rest of the work.

I’m gonna add a boatload of raspberry to it post fermentation. I want to brew something along the lines of Mega Tastee by the Veil.
 

Thrashos

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So I took a reading and at day 8 (after a couple days with no visible activity) I'm at 1015 (OG was 1038), about 60% attenuation which is low but not unheard of, and I'm guessing it still has a little way to go, even if not sure if it will reach target gravity.

Planning on racking on fruits today (saw a bunch of people say 8 days was a good place to start).

Smell is a little yeasty on the samples I took, but loads of red apple notes and it tastes fine. Also, when I split the batch in two, I shaked one of the fermenter less than the other in order to see how it would turn out, and indeed, the one I oxygenated most is right where I wanted it to be pH-wise: 3,25 , while the other sample is only at 3,5 (same density).
So to come back on that after I bottled:

My final gravity was 1012, about 68% attenuation. Next batch I'll pitch colder (around 22-25°c or so instead of over 32°c), we'll see if I get a better attenuation.

pH went up on the bucket where I added apricot (from 3.25 ro 3.35 at 90g / liter) and went way down on the blackberry bucket (from 3.5 to 3.05 only from the fruit, at 115 g/liter).

I'm very please with the result on the blackberry version, it's tart but not overly so even if the pH got me scared until I tried it, it was fine and the fruit is very forward but not at the point to be a fruit smoothie, it's pretty much the profile I was looking for.

For the apricot though, I wouldn't mind the pH to drop a bit, which might actually be a problem if the fruit brought it up because there wasn't enough fruit flavour imo (I used halves, maybe next time I'll go for more, or purée), I did a mild DH with Idaho 7 and that overpower the fruit a bit, I'm not too worried since that was only at bottling and it will tone down, but it definitely need more apricot. The red apple notes from Philly sour also come out pretty strongly (might also be that much because of my pitching temp, though the taste and smell are much better now, doesn't come out as yeasty anymore, just red apple), as much as the DH and again, the apricot is rather in the background. I need to find a way to get more fruit without having that pH going up too much, my sweet spot being around 3.2 .


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I pitched a packet of Philly Sour into 6 gallons of 1.065 wort a couple of hours ago. It was chilled to 65F before pitching, but it will stay in the garage at ambient ~76-80F for the duration of fermentation. Do I need to set up a blow-off tube with this strain? I read it is a slow fermenting yeast but would like to know if anyone else can comment on whether it is necessary.
 

Drewch

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I pitched a packet of Philly Sour into 6 gallons of 1.065 wort a couple of hours ago. It was chilled to 65F before pitching, but it will stay in the garage at ambient ~76-80F for the duration of fermentation. Do I need to set up a blow-off tube with this strain? I read it is a slow fermenting yeast but would like to know if anyone else can comment on whether it is necessary.
Probably not. It's not a super vigorous fermenter. I would, however, probably pitch two packs in 6 gallons tho.
 

DuncB

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@Jayjay1976
I pitched one packet in 25 litres which is just over 6 US galls and it was okay. Krausen reached an inch not very exciting and took about 5 days to do that.
Main issue is that I'm not that keen on sour beers so will be struggling through the remaining 22 litres for quite a while.
 

Tyler B

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I took almost a year off but I'm back at it again. Brewed my most recent (20L) batch with 5L (1.25 gallons) of sugar cane juice added to the boil. Sugar cane juice is seasonal where I live so I was excited to give this a try before it was too late. As far as I can tell, it's mostly sucrose so I'm hoping some of it was inverted in the boil and the Philly Sour can take care of the rest.

I'll be sure to report back when it's done.
 

Tyler B

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The sugar cane juice that I got (fresh/raw) measured about 1.080 but I'm not convinced this is a completely accurate reflection of the sugar in the juice. I added the 5L to the boil and just rolled with it.

Online nutrition data suggests it's about 13% sugar, which would equate to about 650g in my 5L and a gravity of around 1.050 (if my calculations are correct).

In the end, I don't really care because my beer will be the same no matter what it was and the yeast will do with it what they want. The more I brew the less I care about final numbers but I do keep detailed records so that I can reproduce the good ones. I am really looking excited to see how this one turns out. I'll update when it's finished.
 

DuncB

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I had a quick look at the numbers after your reply and got the same figure using a sugar wash calculator, but I couldn't compensate for the approx 15 % fibre in the sugar wash water which would affect things. It's got a lot more sugar in it than maple sap or birch water that's for sure. Great for some belgian high gravity golden ales I expect. Did you get more kettle break and trub than with normal recipes due to the fibre?
 

Tyler B

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Did you get more kettle break and trub than with normal recipes due to the fibre?
Yes, actually, and I didn't really know why... I was kind of hoping the sugar cane had some sort of super fining powers that made everything floc together in the boil and my beer would be super clear :) Probably not though from what you are saying. I guess time will tell.

On a different note, gravity has dropped down to 1.015 (according to my tilt). I'm hopping it doesn't drop too much below 1.010. I'd be OK if this one finished with a little bit of residual sweetness.

I'll report back with initial tasting notes and relevant updates.
 

Tyler B

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Gravity seems to have stopped dropping at 1.012 on my sugar cane sour so I pulled a tasting sample. My initial impression is that it's quite tasty.

I used lots of wheat malt and some Vienna malt in this one (just to use up what I had on hand) and I think it worked. It's giving some flavors reminiscent of a few Belgian beers I've had. Certainly more complex and interesting than I expected it to be at 1 week. More updates and pictures to follow.
 

2_gal_brewer

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I did not see this thread so I posted on another old one. I made a Mango sour. I pitched the whole 11g packet into 2 gal and based on litmus paper color, I got the same effect as adding 0.5oz lactic acid - which I did in a comparison brew. Researching more, I discovered Titratable Acidity - this nice writeup

Researching more, I discovered Titratable Acidity - this nice writeup
 
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Frieds

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Put down my first brew on Friday using this yeast. The only knowledge I have of it is what I’ve picked up reading this thread.

I pitched 1 packet into 1.080 wort and left it for two days. Activity had only just started and the pH was down to 3.6. I had a taste and the sourness so far was really nice.

I then pitched my starter of LA3. 4 days in now and it’s bubbling away very well. The pH is still 3.6 so it’s seems that the Philly Sour has done its job and now the LA3 is doing the rest of the work.

I’m gonna add a boatload of raspberry to it post fermentation. I want to brew something along the lines of Mega Tastee by the Veil.
Pretty happy with the result of this beer. Nice moderate sourness that plays well with the tartness of the raspberry. Definitely going to use this yeast again.

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Tyler B

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Pretty happy with the result of this beer. Nice moderate sourness that plays well with the tartness of the raspberry. Definitely going to use this yeast again.

View attachment 743593
Looks delicious! I've fruited a couple of beers with this and it always turns out nice, especially with raspberry.
 

Tyler B

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The sugar cane juice sour has cleared up nicely (now that it is almost gone). I used a lot of wheat and some Vienna malt in this one hoping to give it some interesting character to compliment the sugar cane juice. I'm quite happy with how it turned out.

Very sour, but pleasantly so. Nice body and head retention. Crystal clear golden-yellow color with a nice white head. I get both apple and stone fruit notes with this one. Not as funky as others I've made.

Can't wait to use this yeast to make a fruited sour. Already ordered the fruit purees!
 

marc1

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The sugar cane juice sour has cleared up nicely (now that it is almost gone). I used a lot of wheat and some Vienna malt in this one hoping to give it some interesting character to compliment the sugar cane juice. I'm quite happy with how it turned out.

Very sour, but pleasantly so. Nice body and head retention. Crystal clear golden-yellow color with a nice white head. I get both apple and stone fruit notes with this one. Not as funky as others I've made.

Can't wait to use this yeast to make a fruited sour. Already ordered the fruit purees!
How many yeast packs did you use?
 

Tyler B

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I used 27g of yeast for this one, so basically 2.5 packets. I've always had success pitching two packets/5 gallons of standard gravity wort. This one was a little higher gravity so I pitched a bit more. I'd probably do it the same again next time.
 

Gusso

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Concord Grape Sour. I made this per my wife's request. Came out awesome. Nice level of sour and the grape comes through nice without being overpowering. Easiest fruit beer I ever made using frozen Grape juice concentrate.

 

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