Cedar Rapids Brewing Society

Brewing for the first time in over 3 months, bought new anvil fermenter bucket, and 8 Gallon kettle in February, and they get christened today!
And what a christening, triple brew day, a Schwartzbier, Cashmere Pale Wheat that I have done before , and trying lallemand Philly Sour yeast for a classic Berliner Weiss may or may not get DH.
Covering all bases to the best of my abilities today, lager, Pale, sour.

I hear yah! I just brewed a regular 5 gallon batch for Benz - it's been over a year since I last brewed a full batch!!

Five gallons of Mountain Dew beer in the fermenter.

Stop judging.

Pale Wheat kegged last night
Crashed the schwartzbier to 50⁰ after D rest

Philly sour beer.... 82% attenuation fg 1.007, pretty darn tart/dry tasting with some lactic production. I don't have a ph meter but I would guess high 3s. It's a pleasant flavor and taste, next time using it I would keep the fermentation temp higher than 70⁰ to help the lactic acid production.
This beer is now DH with a big dose of El Dorado

I saw that recipe for a Philly Sour online recently and was thinking of trying it out. Sounds like a good beer. Was that what you had at last meeting Joel?

Matt F wrote:I saw that recipe for a Philly Sour online recently and was thinking of trying it out. Sounds like a good beer. Was that what you had at last meeting Joel?

No that was a different recipe and sour yeast entirely, Roselare blend

Philly sour
100% would recommend.
Pitched warm and let fall slowly over the 14 day period, It definitely picked up some more sourness after day 9 when I took gravity and the subsequent DH.
Og was 1.037, any higher 2 packs are recommended per manufacturer.
Dry tart, light but noticeable sourness . I like it for a 1 pitch method.

Is this the recipe you used?



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No, I used a Berliner Weiss grain bill

Schwerkraftbrauer wrote:No, I used a Berliner Weiss grain bill

Cool, I’m going to have to try that, sounds delicious.


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MikeB wrote:

Schwerkraftbrauer wrote:No, I used a Berliner Weiss grain bill

Cool, I’m going to have to try that, sounds delicious.


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Make sure to use corn sugar in the boil, I did around 8% of grain bill. Every review and article I've read says the yeast will not produce lactic acid without the simple sugars. Otherwise you've made a tart dry expensive saison .

I made a berliner with this yeast that's ready to package. I just did a normal 50/50 wheat/pils with no added sugar. I mashed at 148. My OG was a little high at 1.037 (on purpose). I did add a pretty small amount of pomegranate juice (4 oz for 2.5 gallons). My pH into the fermenter was 4.65 and it dropped to 3.5. It's right were I want it for the style. One thing to be aware of as well is that it makes lacto for up to 72 hours. So little if any fermentation signs are present and looks like it's stuck. Just let it do it's thing. Then it starts dropping gravity slowly. Tech sheets says you can add traditional yeast at that point if you want it to finish faster. Regular sacc. will overtake this yeast.

I forgot to mention that I pitched at 70F and then let it rise to 72F right away. Then slowly ramped to 75F over the first couple of days. FG went to around 1.003.

TFW you realize you pitched your hops into the wort that is going to be soured. PH is down to 4, but I don't think it is going any further.

I'm going to dump 2 cans of lemonade in it, blend it with a wheat and call it "Gnatterdays".

mjensen52402 wrote:TFW you realize you pitched your hops into the wort that is going to be soured. PH is down to 4, but I don't think it is going any further.

I'm going to dump 2 cans of lemonade in it, blend it with a wheat and call it "Gnatterdays".

Thank goodness this yeast is hop/ibu tolerant for lactic production, I still only went to 5ibus to play it safe