Brewing a mango strawberry using Philly sour yeast

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  • เผยแพร่เมื่อ 28 ม.ค. 2025

ความคิดเห็น • 19

  • @jcaveman
    @jcaveman 2 ปีที่แล้ว +2

    Looks refreshing! I'm a fan of using mesh bag for secondary additions to keep the adjunct contained. Might not work with carboys but worth considering! And keep up the videos Fernando, cool to see what you are up to.

    • @ClandestinoBrewing
      @ClandestinoBrewing  2 ปีที่แล้ว

      thanks for the advise bro

    • @fox189
      @fox189 2 ปีที่แล้ว

      I second that! It is hard to use fruit in a carboy. When I use fruit I use a bucket and a mesh bag. That way it doesn't clog anything up.

  • @AndyB450
    @AndyB450 2 ปีที่แล้ว +1

    Just got done pitching philly sour into my wort! I’ll be adding mango and passion fruit in it in a few days. Hope it turns out good like yours. Salud!

  • @jmsnystrom
    @jmsnystrom 2 ปีที่แล้ว +1

    Super content again! I like your brewing process it feels relaxed and controlled. Please make also a extra vid on the worst part of brewing ... Cleaning 😅. But keep up the good work doing G2G- tasting vids!

    • @ClandestinoBrewing
      @ClandestinoBrewing  2 ปีที่แล้ว

      I will do it soon, thanks for the idea and most importantly for watching

  • @mdspider
    @mdspider 2 ปีที่แล้ว +1

    I used it in a sour cider (apple mango) and it was great!

    • @ClandestinoBrewing
      @ClandestinoBrewing  2 ปีที่แล้ว +1

      Sweet, I will have to give it a try thanks bud

  • @ddAVidd182
    @ddAVidd182 ปีที่แล้ว

    Grande La gorra de rayados 😎! Thanks for this video bro, on our local hombrew club we are about to brew a mango gose with this yeast! Saludos desde Monterrey!

    • @ClandestinoBrewing
      @ClandestinoBrewing  ปีที่แล้ว

      Saludos hasta Monterrey !
      Y también tenemos canal en español, @fernandoocampocervecero

  • @kenmcculloch6249
    @kenmcculloch6249 2 ปีที่แล้ว +1

    Glucose is your friend….I used Philly sour yeast a few times and 4% of grain bill was sugar and that’s my sweet spot..pitch rate calls for 2 yeast pks but I only use one in a sub 4 % beer…

  • @Murlockingqc
    @Murlockingqc 2 ปีที่แล้ว

    Someone recommended cold crashing before racking, but I don't have the space for that! ;)
    I brew in a bucket and I put all my fruits addition in muslin bags now.
    With fruit puree, I had it straight to the fermenter and get compacted at the bottom.
    I have a Mango Gose brewing right now, added mango chunks in muslin bag to the last minute of the boil (frozen and thawed) and I also added a mango puree from the Indian market that comes from a can, it's made from Alphonso mangoes. The puree was added straight to the fermenter and all sank to the bottom, I removed the mango chunks after 6-7 days.
    (with Philly Sour)
    Made a mead with pineapple chunks and it was a pain in the b*tt to rack off the fruits, I learned a lot from that experience !
    Also had floaters when using strawberries in primary, the pulp never sank. (and if you never used whole strawberries, it looks really gross... the strawberries turn white and all flat and mushy)
    I'm on my 4th brews with this yeast, really like it.
    So far, I've made ; a Sour Strawberry Cider, a Sour Pineapple Wheat Beer, a Rhubarb-Raspberry Sour Beer (wheat/pilsner) and a Mango Gose with Cashmere hops and coriander.
    The last 2 should be done in a couple days, just need to drink more beers so I can bottle that batch !

  • @cheapscotsman
    @cheapscotsman ปีที่แล้ว

    Great shout out to Hamilton Hops going to get Philly sour for a fresh rhubarb sour. Hello to fellow brewvic.

  • @suwirwong
    @suwirwong ปีที่แล้ว

    3.5ph is way too sour for me ,is there anyway to control the ph?

    • @ClandestinoBrewing
      @ClandestinoBrewing  ปีที่แล้ว

      Just avoid using dextrose, as philly sour yeast turn simple sugar into lactic acid, maybe mash at 67°C, let me know if that works for you.
      Cheers!!!

  • @Randall.Will.I.am.
    @Randall.Will.I.am. ปีที่แล้ว

    Hey guys.