10 replies to this topic

[Genesee Ted]

Just reading about this stuff. Have any of you tried it?

[Gusso]

The name caught my attention but I'm not big into sours.

[positiveContact]

Just reading about this stuff. Have any of you tried it?

 

first I've heard of it.  what is it (beyond a kind of sour)?

[Gusso]

From what I've read (limited), an easy way to make a nice sour beer.

[HVB]

First time I am hearing about it. Seems interesting. I have wanted to try some of these dry sour yeast just no time.

[denny]

I have 3 packs in the fridge.  I should probably test it on something, but I'm not big on sour beers.  I did have some beers made with it at the conference in Providence.  Seemed pretty good.  The idea Lallemand had was that you'd make a straightforward sour beer with it, then blend it with something else to keep it from being too sour.

[matt6150]

Interesting, I may have to give this a try.

[Genesee Ted]

I have 3 packs in the fridge. I should probably test it on something, but I'm not big on sour beers. I did have some beers made with it at the conference in Providence. Seemed pretty good. The idea Lallemand had was that you'd make a straightforward sour beer with it, then blend it with something else to keep it from being too sour.

I hadn’t read about the blending aspect to this yeast. That was something I read about Sourviceae. Is this the same situation here? I think they are different products all together. Sourviceae is a genetically modified Sacc strain, where is this based on a different species.

Kettle sours are something that would be very difficult for me to do just based on my production schedule and maintaining a healthy lacto pitch for long periods of time between brews using it. I like brew a lot of different styles. Kettle sours aren’t exactly my go to when I’m drinking, but a lot of other people like them, especially with fruit these days. Philly sour sounds like it could really help fit the bill here

[denny]

I hadn’t read about the blending aspect to this yeast. That was something I read about Sourviceae. Is this the same situation here? I think they are different products all together. Sourviceae is a genetically modified Sacc strain, where is this based on a different species.

Kettle sours are something that would be very difficult for me to do just based on my production schedule and maintaining a healthy lacto pitch for long periods of time between brews using it. I like brew a lot of different styles. Kettle sours aren’t exactly my go to when I’m drinking, but a lot of other people like them, especially with fruit these days. Philly sour sounds like it could really help fit the bill here

You are absolutely right...I was confused...again....

[Genesee Ted]

I got a 500 gram brick of this yeast on Friday and I’ll be using it tomorrow for a blueberry/raspberry sour. I wish I could use it in something just bare bones but I don’t have a way to do it here too easily. I have been thinking about bringing some carboys in to pull off a little of this, or a little of that to experiment with but I need to figure out temperature control and all sorts of other logistics to brew small batches.

[Genesee Ted]

The brew went well, basically as planned. They recommend rehydrating the yeast if it’s going into strenuous conditions, but this is a pretty easy wort on it. 1.040. Temp recommendations are 68-78 so just set it at 75. It was already at high krausen when I got in this morning. I took a small sample this morning and it smelled really nice. Definitely has a yogurty kind of twang to it.

The fruit came in today. Or rather fruit juice concentrate. The stuff I get from this supplier is 65 brix. This beer is going to be super purple lol