Mixed-Fermentation Sour Beer Really Easy Fruit Sour

[Miraculix]

Ah OK, good point, I didnt think about that.
I top cropped it from an american wheat ale and will be making a starter with it so it should be OK.

However I could also just use a fresh pack of US-05 to be 100% sure.
Better than taking an uneccessary risk.

Use a fresh one.

 

[Shenanigans]

Use a fresh one.

Thanks for the advice, I will do that.
I'm sure I'll find another use for the K-97

 

[bailey mountain brewer]

I have never brewed a sour before and i plan to use this as my starting point. i dont like sours so i have no idea what to expect so .. as per my sisters request, i will be using strawberry (frozen) and lime (juiced and zest) do i need to do anything with these before i put them in? will be in a strainer bag. also i will be using the philly sour yeast, so do i still wait 4 to 5 days before adding my fruit? i plan to just add it to my primary. then wait the allotted amount of time and bottle this batch. I plan to use my old equipment for this trial so ill be fermenting in a big mouth bubbler with a spigot so once its done ill drain to a bottling bucket with priming sugar and bottle away. any suggestions are appreciated.

 

[marc1]

I have never brewed a sour before and i plan to use this as my starting point. i dont like sours so i have no idea what to expect so .. as per my sisters request, i will be using strawberry (frozen) and lime (juiced and zest) do i need to do anything with these before i put them in? will be in a strainer bag. also i will be using the philly sour yeast, so do i still wait 4 to 5 days before adding my fruit? i plan to just add it to my primary. then wait the allotted amount of time and bottle this batch. I plan to use my old equipment for this trial so ill be fermenting in a big mouth bubbler with a spigot so once its done ill drain to a bottling bucket with priming sugar and bottle away. any suggestions are appreciated.

Philly Sour isn't a mixed fermentation as described in this thread.

There is a big thread for Philly Sour though:

Philly Sour

Curious if anyone has experience with Lallemand Philly Sour yeast. It's a new strain of yeast as classified as Lachancea spp, STA-1 negative, produces lactic acid without the introduction of souring bacteria. Here's the corporate hype from Lallemand: Philly Sour produces moderate amounts of...

www.homebrewtalk.com

 

[bailey mountain brewer]

perfect, finding all the info i need there.. thanks for pointing me in that direction.

 

[Kevbud]

I just put my first sour in secondary. I am using two Corney kegs for secondary fermentation. I split the 5 gallons into two kegs. 1 with cherries and 1 with raspberries. i forgot to measure my fg when I transferred but it was no more that 1.012. I don’t have spunding valves so I release a little pressure each day. Any idea how much fermentation of the fruit sugar takes place. If I don’t release pressure will it carbonate in secondary. Thanks can’t wait to taste

 

[ejf063]

subscribed

 

[2BedroomBrewing]

Brewed this back in December as my first sour. Kept it simple and opted for DME and frozen mango and wow you guys were not wrong...

My 3-Gallon Recipe:
2 lb Light DME
1 lb What DME
0.5 lb each White Wheat and Carapils steeped (I wanted to ensure good head retention)

Pitched US-05 and 4 o.z. Goodbelly Mango

4 days later I added 2 lb of frozen mango



Next time I might opt for less goodbelly to drive the sourness down slightly but that's more for others than it is for me.

Thanks Gnomebrewer!

 

[Shenanigans]

So I brewed a Barleywine on the weekend and got an OG of 1.093 and she's chugging away with Voss.
From the second runnings I got 16 litres of 1.050 wort boiled it for 15 mins chilled and added 1g of sourpith and a pack of US-05.
That's also chugging away since yesterday. I'll take a sample on the weekeknd and report back.
Dont think it will be a good ides to ad fruit as there was some crystal malt including Special B and Caramunich II in the grain bill which might clash with it.

 

[cmac62]

^^^ Might be good with some raspberry

 

[Gnomebrewer]

^^^ Might be good with some raspberry

Raspberry is great with crystal malt in a sour.

 

[Shenanigans]

OK, I will see what it tastes like on the weekend and see if I can imagine what it would be like with some raspberries in there.
I can also split it and only add fruit to half of it

 

[Shenanigans]

It's nice and sour now indeed and down to 1.013 when I checked it on Sunday.
Still had a lot of yeast on top so will probably finish drier.
I was at the store today and bought a 750g pack of each of frozen raspberries and frozen sour cherries.
Not sure which one to add.
I want to package on Friday so hopefully 3 days will be enough time.
I'm too lazy to transfer the beer into a secondary so I'm just going to add them in a nylon sack to the primary and bottle from there.
Just need to decide on which fruit tonight

 

[Shenanigans]

Well I threw in the bag of rasberries and will bottle it tomorrow morning.
I took a small sample after only 1.5 days and it was already tasting strong of the fruit so I guess 4 days will be long enough.
Hopefully all the additional sugars are fermented out by then too.

 

[Shenanigans]

Well I threw in the bag of rasberries and will bottle it tomorrow morning.
I took a small sample after only 1.5 days and it was already tasting strong of the fruit so I guess 4 days will be long enough.
Hopefully all the additional sugars are fermented out by then too.

Well I would say this has been a success.
6 days in the bottle and I gave one a go.
Has the right amount of sourness for my taste and the raspberry flavour is there too.
Only thing missing is a bit of head retention but maybe that will come over the next week.
If not I can understand as it was made from a pure second runnings which can be thin.

Anyway a great way to get something different as a second beer from a big grain bill with minimum fuss.
Makes the brew day easier than doing a second full boil and hop schedule.
Next time I will look into adding more fruit and capping the mash for the second runnings with wheat flakes and/or some crystal wheat to help with the head retention.

 

[Shenanigans]

I'm going to give this another go quicker than expected.
I had a hoppy Saison planned for the last few months and just realised the grain bill is very similar to to OP recipe. 80% pilsner 20% wheat. So today I brewed 10 gallons instead of 5 and half of it will be pitched with sour pitch and US-05. I got 2 kilos of mixed frozen berries and I will add those to the primary about 5 days before bottling.
Will probably be a purple beer as there are blackberries in there and any time I have made a smoothie with these berries it turned out purple too.

 

[skemp45]

Anyone brew this and not add any fruit? Just left it as is? How was the flavor?

 

[danimal92sport]

Anyone brew this and not add any fruit? Just left it as is? How was the flavor?

I haven’t kegged it that way, but my samples at 2 weeks taste really good prior to adding fruit. It is, however, pretty one-dimensional without something else going on. I think even the right hop used for a light dry hop could make this a great beer.

Dan

 

[skemp45]

I haven’t kegged it that way, but my samples at 2 weeks taste really good prior to adding fruit. It is, however, pretty one-dimensional without something else going on. I think even the right hop used for a light dry hop could make this a great beer.

Dan

You think maybe dryhop for a few days after fermentation is done?

 

[Shenanigans]

I'm going to give this another go quicker than expected.
I had a hoppy Saison planned for the last few months and just realised the grain bill is very similar to to OP recipe. 80% pilsner 20% wheat. So today I brewed 10 gallons instead of 5 and half of it will be pitched with sour pitch and US-05. I got 2 kilos of mixed frozen berries and I will add those to the primary about 5 days before bottling.
Will probably be a purple beer as there are blackberries in there and any time I have made a smoothie with these berries it turned out purple too.

So I just threw the berries into the primary and will bottle it next week, currently at 1.013
I will report back in a few weeks how the beer ended up.

 

[Gnomebrewer]

You think maybe dryhop for a few days after fermentation is done?

Dryhop and/or a hop tea are both reportedly very tasty. I haven't tried it yet, but plan to. It can also be used to stop souring if you want something a bit milder.

 

[Shenanigans]

So I just threw the berries into the primary and will bottle it next week, currently at 1.013
I will report back in a few weeks how the beer ended up.

3 days later it is actually more red than the purple I was expecting.
Huge krausen on top again due to the fruit sugars.
Sample tasted ok but can't wait for it to be carbed up and cold.
I couldn't help grabbing some fruit and yeast but it looks like most of it is extracted except for the blueberries

 

[Blootster]

@Gnomebrewer have you (or anyone) had issues with Sulfur / vegetal almost spicy phenols coming off this beer after fruiting? I have brewed this beer 3 times now (always delicious) in various fermenters and setups and several fruit/addition combinations and twice now I have had some weird aromas coming from the beer.

Brew #1: Same recipe + blackberry/raspberry/blueberry frozen fruit medley. Fermented in glass carboy. Stayed on the fruit for 3 weeks, bottled conditioned, and still get a slight vegetal off aroma that has not aged out

Brew #2: Same recipe + peaches/mangoes, vanilla beans, and a small dry hop charge, fermented in glass carboy. Stayed on the fruit and spices for 3 weeks, bottle conditioned - this beer doesn't have the aroma and I suspect it's from the dry hop

Brew #3: Same recipe + raspberries only, fermented in SS brew bucket , stayed on fruit 2 weeks, kegged = this beer has a slight vegetal/sulfur

I'm happy to start dry hopping these beers every time but I feel it may be something in my process that's introducing this and I'd like to get it out if possible. Thanks