Sour Beer Brewing Beginners Guide 🍺 Part 1 Overview

This is the first part of a new series of videos on sour beer creation.
This series is set up for beginners and will offer easy guides on the various options available to the home brewer in regards to home beer souring.
This first part offers an overview to what is involved, what you can expect and what you need to know before getting started.

Channel links:-

Introduction music:- Drink Beer (Till The Day That I Die) by Dazie Mae
Channel links:-

Introduction music:- Drink Beer (Till The Day That I Die) by Dazie Mae

[Adamdunnart]

This video comes out at just the right time! A local brewery in fort worth Texas made some icebox lemon pie sour ale with graham cracker and lactose that was unbelievably crush able for a sour and so refreshing with the intense lemon tartness upfront. The after taste of graham cracker and cream reminiscent of the after taste from that last bit of graham cracker crust and whipped cream.

[geneharrogate]

I cant _wait_ to brew a sour. Deliberately.

[djsomers]

Just had a Gose from Bastion Brewing in Anacortes Washington made with local malts and it was amazing. I am a new Gose fan. Thank you for an excellent series.

[alanman]

So glad that you decided to make this series. Awesome as always, thank you.

[karrea]

Awesome video David, I have been wanting to do a kettle sour for a while now.

[achowe]

Hi David, I'm fermenting a 5 gal batch of Berliner Weisse using 2 pkg of Philly Sour yeast, in a fermzilla (no pressure used). Brewed this 3 days ago (Saturday afternoon). Recipe is 50/50 Pilsner and wheat malt, with tiny bit of acid malt and about 5 oz of corn sugar in the boil (to drive the lacto production). Pitched at 23C, currently fermenting at 24C. Checked fermzilla and it looks like a large trub/yeast cake settled at the bottom, don't see active/swirling suspended yeast. A very small krauzen layer. Blowoff tube shows signs of previous activity but not active now. Pulled a sample and it has dropped a bit of gravity (1.043 OG to 1.036 SG now) and is definitely sour/tasty. I'm concerned about the settled yeast/trub. This can't be done yet (it's only 1% ABV) and I've read it takes 10 or so days for this yeast, and that lacto is the first stage. But shouldn't it be active? Should I be concerned? Thanks!

[elitenOb]

Great video, and love to see some action on the sour beer topic.
Want to point out though, that pediococci are related to lactobacilli, as they're both LABs. They're also diacetyl producers, and produce copious amounts of exopolysaccharides, which later gets broken down again. For that reason, they are atrocious for anything but very slow-fermented and conditioned sour beers like method gueuze, where brettanomyces are usually used as well to help clean up its mess.

[Vormulac]

A funky, fruity tart - I think we could all use one of those... :)

[tomaschristensen]

This is wonderful. I think it is time to make a kettle sour for the first time, looking forward to next parts of these series 😊

[harryhagelund]

I've brewed sour beer by accident and dumped the keg out, then saw a sour beer on a shelf at the liquor store and thought I'd try it. Dumped it out too. I just can't figure out why it's a thing. It's ok if you just plain don't like the taste of

[jamesgoacher]

Not sure if I want to watch Part 2. Seems to me that I have been doing my best to avoid this all of my brewing life. I will leave it in the InBox for a while.