James Posted October 22, 2021 Report Share Posted October 22, 2021 Hey Brewartists, I have had a mate ask me if I can brew him a sour. I have never been a fan of sours so not sure how they work. Is there a brew print for a sour or does anyone know a custom brew for one? James Link to comment Share on other sites More sharing options...
Captain 3 Droids Posted October 22, 2021 Report Share Posted October 22, 2021 9 hours ago, James said: Hey Brewartists, I have had a mate ask me if I can brew him a sour. I have never been a fan of sours so not sure how they work. Is there a brew print for a sour or does anyone know a custom brew for one? James Not into sours myself but found this (need to halve ingredients for the 10l droid (keep other half in the fridge for follow up batch) https://mangrovejacks.com/a/blog/recipe-cranberry-berliner-sour-ale (You could use other fruit, look up the Mangrove Jacks craft range.) 2 Link to comment Share on other sites More sharing options...
James Posted October 23, 2021 Author Report Share Posted October 23, 2021 13 hours ago, Captain 3 Droids said: Not into sours myself but found this (need to halve ingredients for the 10l droid (keep other half in the fridge for follow up batch) https://mangrovejacks.com/a/blog/recipe-cranberry-berliner-sour-ale (You could use other fruit, look up the Mangrove Jacks craft range.) Thank you one again Captain 3 Droids Link to comment Share on other sites More sharing options...
T D Posted October 26, 2021 Report Share Posted October 26, 2021 Gday James, I thought i'd jump in here, i'm a massive fan of sours and have just finished brewing my first in the beer droid. After talking to Liam from Brewart, he suggested using a Philly Sour Yeast (https://www.lallemandbrewing.com/en/canada/product-details/wildbrew-philly-sour/) most brew shops stock it in Aus.Previously there was no way for us to do a sour beer without adding lactobacillus to the beer. The problem with lactobacillus is it’s a bacteria, and is extremely hard to remove once it has been added to the fermenter. If there is remaining lactobacillus in the fermenter all of your future beers will be sour. But, this has all changed! Recently Lallemand have released a new yeast, which produces lactic acid before it produces ethanol. The best thing about this yeast is it is easily cleaned out and out competed by traditional brewing yeast. So long story not so short is it is now possible to make sours, but we don’t yet have a BrewPrint for it I have personally tried it with the Weissbeer brewprint with the philly sour yeast on the below custom settings Propagate: 25°C, Ferment: 25°C, Keg: 18°C, Store: 4°C Adding my fruit on the third day (I went for 1kg of Mango, but can use most other frozen fruit types) I won't be trying this for a few weeks (bottling tonight) but happy to help if I can Link to comment Share on other sites More sharing options...
J P Posted October 26, 2021 Report Share Posted October 26, 2021 On 24/09/2021 at 4:33 PM, T D said: I’m thinking of experimenting with the brew print for German Weissbier but exchanging the yeast for a philly sour yeast packet. (https://www.lallemandbrewing.com/en/canada/product-details/wildbrew-philly-sour/) has anyone had any success with this or think it would work with this brewprint? I’ve done about 6 brews with the philly sour and absolutely love it. Great for Sours, fruited sours, etc. gives great lactic acid kick. I highly recommend it. Link to comment Share on other sites More sharing options...
T D Posted October 26, 2021 Report Share Posted October 26, 2021 8 minutes ago, J P said: done about 6 brews with the philly sour and absolutely love it. Great for Sours, fruited sours, etc. gives great lactic acid kick. I highly recommend it Thanks J P, I went ahead and used it with the German Weissbier brewprint and 1kg of puréed mango. Do you have any recommendations for recipes/brew prints you have done it with? Link to comment Share on other sites More sharing options...
J P Posted October 26, 2021 Report Share Posted October 26, 2021 That’s a very interesting combo you’ve done!!! Raspberry vanilla pastry Sour E5 X1(4) X2(3) Additional: 500g Lactose - Added with Elements and Enhancers 1KG Raspberries thawed and blended @ Day 3 6g Vanilla @ EOF 30g Oak Chips @ EOF Yeast: Philly Sour Brewing Program: Custom: Propagate: 25°C, Ferment: 22°C, Keg: 18°C, Store: 4°C Process: Start brew as normal Day 3 thaw raspberries and blend ensuring everything that comes into contact with them is sanitised At EOF add the Vanilla and Oak, let them sit for 48 hours before moving to Storage Mode. Leave in storage mode for at least 48 hours. Keg/Bottle with the Dry Hop Filter. ALC% IBU EBC 8.5 12 16 Link to comment Share on other sites More sharing options...
J P Posted October 26, 2021 Report Share Posted October 26, 2021 Colonial sour with Philly yeast E5 X1 X2 X2 D6 D8 Brewing Program: Propagate: 22°C, Ferment: 20°C, Store: 4°C, Keg: 18°C, Dry Hop: Yes. For a GOSE modification (can add raspberry) As above Add 5g of good quality salt, and 7g of coriander seed and coarsely crush, add to a cup of boiling water. Cover and steep for 30 minutes. Fill the BeerDroid with water strain in the salt/coriander seed mixture. 1kg of frozen. Thaw them out, puree them in a sanitised blender, tip them in after fermentation is complete, start a new Brewing Program. Propagate: 18°C, Ferment: 18°C, Store: 3°C, Keg: 18°C Leave in storage for at least 4 days to try and crash out as much raspberry as possible. Keg with the Dry Hop Filter. Link to comment Share on other sites More sharing options...
T D Posted October 27, 2021 Report Share Posted October 27, 2021 You’re a legend @J Pcolonial sour is one of my favourites currently, will be doing this. I bottled the mango Weiss sour last night, tasted great and is an awesome colour straight out of the droid (photo is leftover from the droid which couldn’t fit in the bottle) also mind the dirty glass lol 1 1 1 Link to comment Share on other sites More sharing options...
T D Posted October 28, 2021 Report Share Posted October 28, 2021 Hey @J Pcurious on your recipes, is the prop/fermentation high enough temperature to allow the yeast to begin? I thought Philly Sour had a much higher fermentation temp? Link to comment Share on other sites More sharing options...
J P Posted November 28, 2021 Report Share Posted November 28, 2021 On 26/10/21 at 7:04 PM, J P said: That’s a very interesting combo you’ve done!!! Raspberry vanilla pastry Sour E5 X1(4) X2(3) Additional: 500g Lactose - Added with Elements and Enhancers 1KG Raspberries thawed and blended @ Day 3 6g Vanilla @ EOF 30g Oak Chips @ EOF Yeast: Philly Sour Brewing Program: Custom: Propagate: 25°C, Ferment: 22°C, Keg: 18°C, Store: 4°C Process: Start brew as normal Day 3 thaw raspberries and blend ensuring everything that comes into contact with them is sanitised At EOF add the Vanilla and Oak, let them sit for 48 hours before moving to Storage Mode. Leave in storage mode for at least 48 hours. Keg/Bottle with the Dry Hop Filter. ALC% IBU EBC 8.5 12 16 This one is a bloody ripper!!! 1 1 Link to comment Share on other sites More sharing options...
T D Posted December 7, 2021 Report Share Posted December 7, 2021 Saw this one on the Coopers DIY website, it says it’s meant for 20L fermenters though. https://www.diybeer.com/au/rotm-summer-berry-sour.html?utm_campaign=253105_DIY Beer December&utm_medium=email&utm_source=Coopers Brewery Ltd&dm_i=4FT9,5FAP,26M07S,JT94,1 Do you think it would work to halve and do over two batches with another sachet of yeast or not ideal? Link to comment Share on other sites More sharing options...
Hambone Posted December 7, 2021 Report Share Posted December 7, 2021 (edited) 30 minutes ago, T D said: Saw this one on the Coopers DIY website, it says it’s meant for 20L fermenters though. https://www.diybeer.com/au/rotm-summer-berry-sour.html?utm_campaign=253105_DIY Beer December&utm_medium=email&utm_source=Coopers Brewery Ltd&dm_i=4FT9,5FAP,26M07S,JT94,1 Do you think it would work to halve and do over two batches with another sachet of yeast or not ideal? That will definitely work in a half measure. I've done a passion-fruit sour with 1kg per 23l batch, so if you choose to do something like passion-fruit I'd stick with the 500g. In fact I'd stick with the 500g of frozen fruit, whatever you use. The mixed berry from Coles or Woolies has worked a treat for me in the past. Edit: on second view, you could almost just use the Hefe tin and make a sour wheat. Don't worry about halving it and using half of the LDM. Cheers Edited December 7, 2021 by Hambone Link to comment Share on other sites More sharing options...
T D Posted December 7, 2021 Report Share Posted December 7, 2021 2 hours ago, Hambone said: That will definitely work in a half measure. I've done a passion-fruit sour with 1kg per 23l batch, so if you choose to do something like passion-fruit I'd stick with the 500g. In fact I'd stick with the 500g of frozen fruit, whatever you use. The mixed berry from Coles or Woolies has worked a treat for me in the past. Edit: on second view, you could almost just use the Hefe tin and make a sour wheat. Don't worry about halving it and using half of the LDM. Too late, I was at work and now it’s out of stock 🙃 1 Link to comment Share on other sites More sharing options...
T D Posted February 15, 2022 Report Share Posted February 15, 2022 Put on the Coopers Summer berry sour this week. Philly Sour Yeast half tin of Hefe Wheat 750G of LDM Going to go with 500g of H2Melon juice - preservative free watermelon juice as my fruit of choice! As I can make two batches from this kit, i'll probably try raspberry or passionfruit pulp frozen in my next batch. Anyone else tried this recipe or making sours currently? 1 Link to comment Share on other sites More sharing options...
Captain 3 Droids Posted February 15, 2022 Report Share Posted February 15, 2022 13 minutes ago, T D said: Put on the Coopers Summer berry sour this week. Philly Sour Yeast half tin of Hefe Wheat 750G of LDM Going to go with 500g of H2Melon juice - preservative free watermelon juice as my fruit of choice! As I can make two batches from this kit, i'll probably try raspberry or passionfruit pulp frozen in my next batch. Anyone else tried this recipe or making sours currently? There are couple of people making sour brews so hopefully they will respond. I’m not into them personally but they are becoming popular. 1 Link to comment Share on other sites More sharing options...
Hambone Posted February 15, 2022 Report Share Posted February 15, 2022 I haven't done one in the Droid yet, but will definitely be getting one in sometime. Cheers Link to comment Share on other sites More sharing options...
T D Posted February 23, 2022 Report Share Posted February 23, 2022 On 15/2/2022 at 2:44 PM, T D said: Put on the Coopers Summer berry sour this week. Philly Sour Yeast half tin of Hefe Wheat 750G of LDM Going to go with 500g of H2Melon juice - preservative free watermelon juice as my fruit of choice! As I can make two batches from this kit, i'll probably try raspberry or passionfruit pulp frozen in my next batch. Anyone else tried this recipe or making sours currently? Just bottled this one just in time for summer to end…drinking a glass straight out of the droid and it’s beautiful, good amount of sour without being too puckery, I’ll test again when the bottles have matured Link to comment Share on other sites More sharing options...
Captain 3 Droids Posted February 23, 2022 Report Share Posted February 23, 2022 4 minutes ago, T D said: Just bottled this one just in time for summer to end…drinking a glass straight out of the droid and it’s beautiful, good amount of sour without being too puckery, I’ll test again when the bottles have matured Looks good T D. A sample from the droid is a good thing when a recipe is away from the norm. 1 Link to comment Share on other sites More sharing options...
Hambone Posted February 23, 2022 Report Share Posted February 23, 2022 27 minutes ago, T D said: Just bottled this one just in time for summer to end…drinking a glass straight out of the droid and it’s beautiful, good amount of sour without being too puckery, I’ll test again when the bottles have matured Looks great mate. Cheers 1 Link to comment Share on other sites More sharing options...
T D Posted March 10, 2022 Report Share Posted March 10, 2022 On 23/2/2022 at 7:11 PM, T D said: Just bottled this one just in time for summer to end…drinking a glass straight out of the droid and it’s beautiful, good amount of sour without being too puckery, I’ll test again when the bottles have matured Just an update, cracked a bottle after two weeks because I was that keen! she’s a bloody ripper, perfect amount of watermelon and sourness, super inviting will definitely make this again in the warmer months 3 2 Link to comment Share on other sites More sharing options...
J P Posted March 16, 2022 Report Share Posted March 16, 2022 On 26/10/2021 at 6:55 PM, T D said: Thanks J P, I went ahead and used it with the German Weissbier brewprint and 1kg of puréed mango. Do you have any recommendations for recipes/brew prints you have done it with? I used a Highland IPA brewprint and 2L cherry juice, 8L water. Philly sour yeast, 200g lactose and I got a GREAT cherry pastry sour. It’s beautiful 1 Link to comment Share on other sites More sharing options...
adrenalinangel Posted March 21, 2022 Report Share Posted March 21, 2022 On 26/10/2021 at 9:34 PM, J P said: That’s a very interesting combo you’ve done!!! Raspberry vanilla pastry Sour E5 X1(4) X2(3) Additional: 500g Lactose - Added with Elements and Enhancers 1KG Raspberries thawed and blended @ Day 3 6g Vanilla @ EOF 30g Oak Chips @ EOF Yeast: Philly Sour Brewing Program: Custom: Propagate: 25°C, Ferment: 22°C, Keg: 18°C, Store: 4°C Process: Start brew as normal Day 3 thaw raspberries and blend ensuring everything that comes into contact with them is sanitised At EOF add the Vanilla and Oak, let them sit for 48 hours before moving to Storage Mode. Leave in storage mode for at least 48 hours. Keg/Bottle with the Dry Hop Filter. ALC% IBU EBC 8.5 12 16 Did this brew but used frozen strawberries. Massive explosion on 4th day lost 1lt in garage(still cleaning it off) but end result was amazing. Totally drinkable straight from machine sour strawberry. Maybe not as good as pirate life’s whiskey sour but haven’t seen much better thankyou for the recipe 1 2 Link to comment Share on other sites More sharing options...
J P Posted March 21, 2022 Report Share Posted March 21, 2022 (edited) Strawberries you say?? what a great idea!!! Edited March 21, 2022 by J P 1 Link to comment Share on other sites More sharing options...
J P Posted April 27, 2022 Report Share Posted April 27, 2022 On 16/3/2022 at 7:31 PM, J P said: I used a Highland IPA brewprint and 2L cherry juice, 8L water. Philly sour yeast, 200g lactose and I got a GREAT cherry pastry sour. It’s beautiful 3 months in and this is a VERY delicious brew. Wonder whether the weissbier is a better base with the wheat…. otherwise I couldn’t think of a way to improve this. Will brew again. The cherry 🍒 just pops… 😉 2 1 Link to comment Share on other sites More sharing options...
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