R3dbeard Posted July 24, 2021 Share Posted July 24, 2021 Hello! I am still fairly new to homebrewing have made about 10 23L batches of extract and all grain of varying styles and now want to make a sour beer. The process I am thinking is: **INGREDIENTS:** * Coopers Brewing Extract Real Ale * 11g Wildbrew Philly Sour * 1kg Coopers Brew Enhancer 2 * 500g Coopers Brew Enhancer 3 * 1.5kg Frozen Cherries * 50g Citra Hops * 25g Cascade Hops * Lactic Acid / Phosphoric Acid **METHOD** 1. Empty brewing extract into fermenter with both brew enhancers, fill with water to 23L, add the Philly Sour 2. After 2 days, add the 1.5KG of frozen cherries 3. Leave to ferment for 2 weeks and check that gravity has stabilised 4. Test pH and add lactic acid or phosphoric acid to drop the pH to between 3.2-3.8 to sour the beer to taste. 5. Bottle with 2 carbonation drops per 750ml bottle and leave to age for at least another 2 weeks. 6. Chill, crack one open and enjoy the cherry sourness If anyone has any tips or advice or notices where I may go wrong then please let me know! Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted July 24, 2021 Share Posted July 24, 2021 @R3dbeard, Your process seems pretty reasonable. I am doing a sour using Philly Sour yeast in a few weeks. Hopefully you will not need to add lactic or phosphoric acid to increase the pH. Let us know what you end up doing and how it turns out. 1 Link to comment Share on other sites More sharing options...
R3dbeard Posted July 25, 2021 Author Share Posted July 25, 2021 12 hours ago, Shamus O'Sean said: @R3dbeard, Your process seems pretty reasonable. I am doing a sour using Philly Sour yeast in a few weeks. Hopefully you will not need to add lactic or phosphoric acid to increase the pH. Let us know what you end up doing and how it turns out. Awesome, based on some other input Ive received I think I'm going to use 2 packs of Philly Sour as apparently it works best at 1 to 1.5g/litre and then not bother with the additional lactic acid. I'm also going to up it to 2.5kg of cherries. And then to top it off buy a heat belt to keep it around 25C. I will return in 4 weeks with results! Link to comment Share on other sites More sharing options...
ben 10 Posted July 25, 2021 Share Posted July 25, 2021 @Shamus O'Sean Philly Sour is great there is no need to add anything to achieve the pucker.... @R3dbeard why the hops? What are you trying to achieve with them? In fact what are you chasing witht he beer? Berliner Weisse style or Catharina Sour? Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted July 25, 2021 Share Posted July 25, 2021 56 minutes ago, Green Blob said: @Shamus O'Sean Philly Sour is great there is no need to add anything to achieve the pucker.... I am planning to ferment at 30°C because that is what I have read gives the highest pucker effect. What is your experience with this yeast? What temperature did you ferment it at? Link to comment Share on other sites More sharing options...
ben 10 Posted July 25, 2021 Share Posted July 25, 2021 7 minutes ago, Shamus O'Sean said: What temperature did you ferment it at? Ambient at the time which was around 25° > 30° Great yeast, not one dimensional as I thought it may be. 2 Link to comment Share on other sites More sharing options...
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