Ok my next question...Is my grain bill suitable for this kind of beer...Yes, that's kind of the point of the Philly Sour strain. It sours and does the "primary" fermentation (i.e. alcohol production).
Ok my next question...Is my grain bill suitable for this kind of beer...
I guess I'm not going full traditional but using that as my base to experiment with some things. Like I said this is my first sour so im pretty much winging it.How traditional do you want to be? Berliner Weisse grists are typically just pilsner malt and wheat malt, with at least 50% being wheat. That said, it sounds like you're planning to use Philly Sour (not traditional) and Peaches (not traditional), and the grist in your recipe should make a fine beer.
I had 85% attenuation when pitching two sachets in 5 gal. I used a tilt to log the readings. It chewed through all sugar from my grape additions quickly too!I saw the same thing, but I chose to pitch only 1 in my first batch and got 76% attenuation. I'm waiting to see how the second turns out.
How did everything turn out taste wise?I had 85% attenuation when pitching two sachets in 5 gal. I used a tilt to log the readings. It chewed through all sugar from my grape additions quickly too!
The taste was fantastic! Nice tartness, but not overly sour. The grapes really shined, super juicy. It’s like tart grape juicy juice and over 6%abv!How did everything turn out taste wise?
Nice. I just bottled mine last night so ill keep a update on how it comes out.The taste was fantastic! Nice tartness, but not overly sour. The grapes really shined, super juicy. It’s like tart grape juicy juice and over 6%abv!
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