Heavily Fruited Sour - The World's MOST DANGEROUS Beer Style
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- เผยแพร่เมื่อ 15 ก.ย. 2024
- We brewed a heavily fruited sour using blackberry and raspberry puree. Half of the fruit puree was added before fermentation and the other half was added after. This is actually very dangerous because there is live yeast in the keg and adding additional sugar will cause fermentation to begin again. If this happens in a sealed container, pressure can build to the point that it will cause the container to explode.
We also had our beer evaluated by our buddy, Luis, who has some professional beer tasting (cicerone) training. You'll need to watch the video to see how it went.
Equipment: www.clawhammer...
Recipe: www.clawhammer...
Speaking of Luis, here are some videos that he's been in:
Chocolate Lager Beer: • CHOCOLATE BEER!? | How...
Belgian Style IPA: • Brewing a Belgian Styl...
NYC Session IPA Brew Day: • NYC Brew Day | Session...
#homemade brewing #craftbeer #beer #recipe
![The 4 EASIEST Ways to Make SOUR BEER! [+Recipe]](http://i.ytimg.com/vi/PT9kXC0E2Zs/mqdefault.jpg)
Potassium Sorbate: Am I a joke to you?
Hahahaha
@@ClawhammerSupply Real Ale Craft Beer’s face was unreal.
I thought the exact same thing.
Emmet is looking fancy as!
Also, you can solve the explosion issue by adding fruit after primary fermentation is finished and letting the yeast kick off again. OR pasteurise your beer before canning and drink it very quickly.
When I first started home-brewing, my first smash beers smashed in a very literal sense due to fermentables and too much yeast in the bottles. Strongly advise avoiding bottle bombs 😅
Thanks for the little shout out guys ❤❤
Thanks for having me guys ! Looking forward to the next tasting 😌 🍻
Best sours are lambic beers
looking forward to making this ASAP. Next up on my hit list was a sour. The spillage however.... EPIC!!!! Everyone has done it.
Or stabilise with sulfites and sorbates?
Let's get a superchat train going!
I understand the risk of fruited beers regarding reactivating fermentation.
However, when keeping this in mind, you can adjust your furit addition schedule properly to prevent it from fermenting sugars of the fruits in the bottles/cans.
I have made several fruited sours where I use frozen fruit, put it in hop bags and and them after a week of fermentation. (Only have made fruited sours). I then let the beer sit for 3 weeks before bottling, even if it shows me a stable gravity after 13-15 days or so. No need to rush it in my experience, and no off-flavors noticeable when letting it sit for a week longer.
Now as I have added the fruit in the hopbags, most/if not all, residue of the fruit remains contained and does not get into suspension that could end up un my bottles when packaging. The funny thing is, that even having left the fruited sours at room temp after conditioning on the bottle, I've never had a gusher with this beer-style (I do always opt to go for a carbonation level slightly lower than usual, 2.2 vols. CO2, as I prefer this in my beers).
My stouts and pales that have been treated the same way sometimes started to gush a bit after being on the bottle at room temp for about 1-2 months or so. But not to the extent of exploding out of the top, just need to keep a glass nearby when opening, and there is no spillage.
Speaking of your kegs. When will they be delivered? I am super excited to use the 2 kegs that I bought from you guys.
A sour kegging without at least 3 deaths is considered a dull affair
Life lessons I learned from brewing kombucha. I still find little spots on the ceiling years later
2:25 is kombucha explosion, not wine. A dark lager base kettle soured sounds "interesting"? Though a pilsner/2-row base would let the fruit shine and be more attractive! Concerning refermentation you can add Potassium Sorbate & Potassium Metabisulfite when racking the beer to a keg. Then add the fruit after a few days.
My last brew was a sour into which I added strawberries, I did not know about the gushing though. The beer is bottled for a week now and I had to try and open one after your video to be sure it wouldn't explode, but it didn't and it tastes great !
Nothing gushes if you dont screw up. They added fruit and did not let it ferment intentionally, different thng.
Have you considered stabilizing with potassium sorbate and metabisulfite?
this is easily solved by doing a secondary fermentation before you keg, bottle or can it
Erm..a home wine maker here. Half - that is HALF the weight of the fermentables are fermented to CO2. Is that 5 lbs of CO2 in that keg? Hardly surprising that it creates gushers. :-)
so glad someone referenced gayle
As someone who commercial brews, this was funny to see because we recently had a peach beer that decided it didnt want to stay in the fermenter when we added puree to it. I spent like 6 hours scrubbing peaches out of concrete after
I'm fixin to do the first run useing the 10 gallon self built clawhammer kit, with the clawhammer pod controller,its gonna be awsome,its an all grain wash consisting of corn,rye and malt. Gonna be awsome
Love the cameo from Simon from RealAleCraftBeer
Is it just me or does Emmett look more like Gimli in every episode...
I finally know what happened to the 6 pack from the store one time.. thank you I found some answers but I was bothered why my beers kept turning to foam when opening or drinking
Could You give us the reference of the puree ? Sweet video 🎉
I pretended I was writing the grain bill, Yeast used and hop additions in front of my wife at the table. She looks as t me and says. "You are out of your fu$&@n mind if you're thinking of making that".. she's like 'TAS PENDEJO O QUE?. 👿👿
Potassium sorbete yields the yeast from fermenting again. First time making a fruited sour???
Not exactly. Potassium sorbate stops yeast from being able to reproduce, it doesn't stop living yeast from fermenting further.
Address frozen blueberries to growlers one time... Was quite a clean up, blueberries were on all walls and ceiling 😂
Also has 1gallon wine exploded, my wife thought it was hot water tank 😂 another great clean up, fruit flies were very quick to respond
Yup just had this happen at 3am woke up and checked on my raspberry wine it had plugged its airlock i pulled it and got a shotgun blast on my roof and had to emergency transfer it to a 5 gallon bucket so it has room to foam up 😮💨
Luis is awesome
Can’t you add potassium metabisulfite to stop fermentation?
Yes
Hey Guys!
Would you have an idea of how to brew a whisky porter? I'm looking to get a batch done soon, although not entirely sure how to add the whisky/barrel aged flavour!
Thanks :)
I just want to know how you can pour that much fruit juice into an open keg of finished beer without oxidation!
For anyone that hadn't had a slur think beer wine that acidic with fermented fruit yea no
Couldn't you pasteurize the beer after fermentation to prevent further fermentation?
Sounds like a bad idea. If you want to do that, just use potassium sorbate and potassium metabisulfite. It's easier, safer, and will actually help to prevent oxidation as well.
this is why they make stabilizers.
I've had bottle bombs from fruited sours and fruited meads!
Popped open a bottle of home made tepache..and eruption.
I was hoping for the episode with Jesse
If your cans explode its not the beer style thats the problem, its your brewing skills and equipment. Never bottle something that isnt fully attenuated. This is literally one of the first thing you should know when brewing
Which is exactly our point.
@@ClawhammerSupply Yeah, of course it just sounded a little like "blaming" the beer style, especially in the title
@@theblobfish9614as someone who knows nothing you are right they sounded like they were blaming the brewing style I don't get why they make these click bait titles just makes me want to never watch another video really bad marketing on their part
@@foxdog9332 are you saying I know nothing or you know nothing? I might have gone on a rant before i noticed youprobably were not even talking about me😂
Luis can you make sour beer!?
#protip Watch at 0.75 speed so that dude seems like he`s pissed.
Keg rated to 150 PSI...you know it's fine up to 300, 150 is just for sissies.
People take beer way too seriously. It's like if you were that obsessed with bread or cigarettes.
You could always pasturize it at home. By heating it to 160°F and holding for a few minutes. This would lose some acetones as well as methanol which is an added bonus. Only heat it in an open container or you'll speed that exploding process.