Philly Sour Yeast Info & Souring Method 🍻 Sour Beer Brewing Part 3 RaspBerry Sour

This video contains information about the new Philly sour yeast and also my first beer fermented with it. Full information on the beer recipe and fermentation practises, including the fruit are included. Link to the Lallemand webinar "Philly Sour - Yeast For Lactic Acid Production" :-    • Philly Sour - Yeast For Lactic Acid Produc...   Recipe:- Brewfather link:- https://share.brewfather.app/dJH0aMiM... Raspberry Sour - 4.6% American-Style Fruited Sour Ale Author: David Heath Batch Size : 19 L IBU : 7 (Tinseth) Colour : 6 EBC Original Gravity : 1.042 Final Gravity : 1.007 Boil Time : 30 min Brewhouse Efficiency: 75% Fermentables 1.67 kg / 3.68 lbs -Pilsner Malt 37.1% 1.21 kg / 2.66 lbs - Raspberry (Fruit) 26.9%- Added to fermenter late 940 g / 2.07 lbs - Wheat Malt 21% 280 g / 0.61 lbs - Acidulated 6.2% 230 g / 0.50 lbs - Oats, Flaked 5.1% 170 g / 0.37 lbs - Carapils/Carafoam 3.8% Hops 30 min - Centennial - 6 IBU 5 min - Centennial - 1 IBU Miscellaneous 15 min - Boil - 1 items - Yeast Nutrients 10 min - Boil - 1 items - Irish Moss Yeast 1 pkg - Philly Sour - Lallemand Fermentation schedule:- Days 1-4 24C (or until adding the fruit late in fermentation). Then raise to 25C once the fruit is in place. Channel links:- facebook.com/groups/Brewbeer https://www.teespring.com/stores/davi... Introduction music:- Drink Beer (Till The Day That I Die) by Dazie Mae