Fruity

Summer time means fruity sour. My homebrew shop is currently out of Wildbrew Philly sour, a strain of yeast that produces lactic acid as well as alcohol. This yeast has been my go-to for sours for the last couple of years, as it’s a lot less effort than kettle sours and produces similar results. However, I’m strapped for time given I want this beer done by Christmas, and Philly Sour isn’t really an option, so I’m going back to my kettle-sour roots. [Read More]

Going ahead with another fruited sour using the Philly Sour yeast. This time I think I’ll do a mix of darker fruits (Blackberry, Cherry & Raspberry) and see how that goes. Like my last sour, I’ve added some lactose to counteract the sourness. I also added some dextrose to the boil to give the yeast some glucose for lactic acid production. I’ll probably add the fruit around day 5-6, purge with some c02 and leave for 3-4 days until fermentation finishes. [Read More]

This recipe is adapted from the HoppyDays Hazy Crusher IPA, a hazy session IPA with low bitterness, low ABV and a large dry hop addition. The yeast being used for this beer is the new Verdant IPA yeast. Target mash pH: 5.4 (need 5ml lactic acid) Target water profile: Approximately 2-1 chloride to sulfate Hazy Session IPA Brew Method: All Grain Style Name: American IPA Boil Time: 60 min Batch Size: 23 liters (fermentor volume) [Read More]