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"Listen, I can't come in today, my sour is ready!" "Okay, we understand, you just do what you need to do, alright? And we'll see you tomorrow, okay?" Brings a tear to your eye.

For those not in the US & looking to add the equivalent number of lactobacillus cells, I looked up good belly & it's got 10-20 billion cells per serve, not per container which has 4 serves. So using a whole good belly is about 80 billion cells, or 4 capsules from my local chemist. Love the channel & your presentation style. By far my favourite brewing channel

Thanks for adding the Degrees Celsius and Kilograms conversions, appreciated

I've also been into brewing sour beers recently. Been thinking of doing a berliner weisse, and this recipe seems like a great place to start. Thanks for sharing!

That’s a purdy lookin beer!!!!! Love Berliner Weisse, I need to brew one again soon, cheers 🍻

you should try to make a barrel aged oud broun

Raspberry sours are fantastic. Kriek (sour cherry) may be my favorite. Once I tried a sloppy experiment of apple cider, using frozen apple juice concentrate. After it had fermented, it continued fermenting, and it took me awhile to figure out that it was a lactobacillus fermenting at that stage. It was surprisingly drinkable, not sure how safe it was. lol

Thank you for this!! I’m a big fan of the channel, just started all grain brewing after many many years off….. This is DEFINITELY on my very short list of new brews to try! I used to do some cooking videos, I hope to start those up again and incorporate brewing in there too…you’ve been an inspiration for me to get going on these fun and creative things again!! At a local brew fest last year here in New Orleans, we had some spurs that were new to us and amazing, so, gotta try this soon. Hope you and yours are great and have a great hi Labor Day holiday weekend!!!

I did a Berliner kettle sour with US-05 about 6 weeks ago. I significantly overshot my OG and it ended up being about 7.5%ABV after the fruit fermented out. I added black raspberry, strawberry, and blueberry in secondary. Ohh, my is it fantastic. Some variation of a raspberry sour will definitely be on my rotation.

Try a Kiwifruit Sour, 2kg of Kiwifruit 🥝 , Rakau hops, Huell Mellon hops

Great video yet again! I really appreciate your series on soured beers. I am anxious to get started on my own. As soon as I finish drinking my Blonde Ale l'm going to brew your Margarita Gose. Once I get a handle on brewing sours, I'm going to explore souring with water kefir. I make water kefir here at home and I did a little research and found that it has been successfully used to produce sour beers. That should be fun to experiment with. A sour starter with 1/3 cup kefir in 1 liter of 1.040 wort left at 100 degrees for 24 hours is then pitched into the kettle.

Hi Steve, what a great pour yet again. Last time I "aged" 8oz of Tettnanger 5.6% in a paper bag in the garage for a month. The temps here easily get to 100F so pretty much all alpha acids had deteriorated by the end, however, there was plenty of "funk" left and gained from the aging. This way you get herbal/hoppy flavor without the IBU. And if you age it over roasted/toasted wood chips or staves, man, you are in for a treat! Cheers, buddy.

Perfect summertime beer

Another great video! l kegged a Berliner last week where I used Philly Sour yeast and for hops I added an ounce of Sorachi Ace. The Philly Sour did a great job of giving me a simple approachable sour beer, which the wife loves. For flavor, I decided to go old school so I have the woodriff and raspberry syrups which can be added to taste. As for the Philly vs Kettle debate, I'm a Philly fan for now.

i recommend to add some light colored crystal malts to add a bit more sweetness, maybe 10 to 15 percent. it's helpful to enhance the fruitiness finally

I keep wanting to do a kettle sour, but I find the ease of using the Philly Sour and how it has been great for the beers I've made, I may stay with it for now. Not saying that what you have done is less. For my system the Philly Sour has worked great! I also use a few adjuncts in my brew that may set it a part from normal beers fermented with the yeast. That being said, I do want to do a kettle sour and be able to compare the two to know if I am missing out on something that I have overlooked. That is the fun though of homebrewing!

Looks good - nice color on that beer too.

Awesome video yet again! Are you using the new Claw Hammer whirlpool arm or your custom made one?

greetings from Berlin Germany, say i was just wondering why you didn't make a "real" berliner weisse? let me explain what i mean. here in berlin you can get just the sour beer unflavored and then you traditionally you add a flavored syrup to it to your taste. in berlin the tow most popular flavors are raspberry and sweet woodruff (my favored). but why stop there i'm sure that you guys have some nice syrups in the us you could try. and the best part you don't have to do an entire brew for just one flavor.

I did a raspberry kettle sour in March I started trying to sour the batch using 0 fat kefir but eventually had to add a lacto culture. Man did it stink up my apartment while it soured, it took 6 days but I assume it was because the frst two days was just kefir. I’d really recommend using kefir in conjunction it made the sour almost creamy.

lallemand Wildbrew Sour Pitch + 12HRs + US05. Never done me wrong. Pre acidify to 4.5 with lacto or sour malt. Then hit 3.5ish. 👌👌

I would recommend a Duchesse De Bourgogne kettle soured beer. I made one several years ago and it’s a complicated and intricate flavor. Malty and sour

You may want to try a catharina sour on your next sour kettle. Little bit more of body and abv. Sour down to 3.3 / 3.2. Guava and vanilia work perfect on it. Cheers and success to your channel

Thanks for this! Do you need to sanitize the raspberry’s?

Did a mango kettle sour a few years back, ph dropped down fast to 3.0 😮.. undrinkable, felt like it stripped the enamel off my teeth and it really put me off sours. Maybe its time to try again.

Wondering if going to low on the pre-acid was why the lacto finished early?

great video!

Bitterness + Sour doesn't work too well, flavor-wise. I've brewed quite a few sours (20+ batches), so a few notes for you: * No need to pitch the whole container of GoodBelly - a few mL is enough. I heard somewhere that the lacto doubles every 50 minutes or so, so by pitching twice as much, you're only really saving 50 minutes. Pitching less also avoids some (but not all) of the yoghurt flavor you can get from these strains. * Don't kettle-sour. Kettle sour gives a somewhat chaotic flavor profile, with some off flavors in the background, and not a very coherent experience. If one instead pitches lacto, and just let it ride (co-pitching yeast after 24-48 hours) it will still end up at about 3.2 ph depending on strain and conditions; but leaves a much clearer, but also more complex flavor profile. Lacto is easy to clean out of kegs (brett is the difficult one). * I make mostly Gose, but have dropped using hops. I found they didn't really add much benefitting the style. * More fruit gives even more color and a much deeper flavor if left for a while. I have tried 1,2, 4, and 6kg of raspberry per 20L, and found that for my style - 4kg/keg is the sweet spot - anything above that didn't add much. At 4kg per keg it gives the beer an extremely crisp fruit flavor already after 1 week, and is intensely fruity after 2. If left for longer it gives a much deeper, darker fruit flavor, which reminds you more of the belgian beers. I rack to kegs / cans after around 6 weeks now, to get that darker, deeper, more complex; yet insanely drinkable beer. * Another cheap (and good) way to get lacto is those vacation tablets for upset stomach. Often contains a wide variety of different lacto strains, and give wildly different results depending on which temperature you let them sour. I currently do 42.5*C for 48h, then drop to 19*C and pitch Sacc, then let that ferment out before pitching berries

Howdy Steve! I’ve been watching your videos trying to understand the beer making process, but I’ve noticed there are a ton a moving parts (so to speak). For instance, starting with what equipment to acquire is already kind of daunting. I don’t want to start buying 1 o 3gal kits, I want to go straight to the 10gal ones (stainless steel, conical, etc). I’m mainly interested in making belgian Westmalle and german wheat beers. So! Could you guide me which equipment to buy to achieve this? Perhaps you already have a guide with this info? Being two different kinds of beers is there specific equipment needed for each one? Thanks in advance!

This was cool! Did you leave the kettle at 100 degrees for the 36 hours that you were letting the goodbelly do it’s thing? Edit - ah never mind. Just saw you confirm the 100 degrees in the fermentation plan section. Thanks!

For the low ph, could you have added a bit more HCO3 before hitting your boil to kill off the lacto?

How do you stop the raspberries from bringing in bacteria to you beer?

Giddam, so dramatically disappeared she at 04:15... betcha it's all about those strange "ungrained serials" ;)

I see you went with spring water vs distilled. Is there a reason why?

Are there any issues doing a non sour beer in the same equipment after using lac.bac in this way? I've always delayed doing a sour after reading you should have dedicated fermentation gear due to them being hard to clean out, cheers

Kveik yeast?

I'm getting back into brewing, because I want a 3-3.5% beer, with 4 grams of carbs per 12 oz., that is much cheaper than in the stores, not that I could even get that in the stores.

Steve, since you brought it up, what is the correct mill gap for malted wheat?

Hey Steve, what brand of spring water do you use? It may just be where i live but the spring water i see in my local grocery store is extremely high in bicarb at around 300ppm

Are any German homebrewers here? What would be a good substitute for the "Goodbelly" juice?

Looks sweet. Think the haze is pectin or wheat?

you didnt took a reading after you added the fruit. probably the beer is over the 4 abv