As the title says I got some Philly sour yeast and want to try it out with a kit extract. I have an Australian ale and a dark ale in the cupboard from Cooper's but could pop down and get a kit from the LHBS if someone can offer you a good recipe.
Philly sour yeast in particular will first create lactic acid, then get to work making alcohol. It takes around 10 days to fully ferment out, and should not be co-pitched with other yeast, as they will overtake and dominate the philly sour.
I tried a non fruit beer first to see how I liked the flavour. I really like it. I think it’d go great with fruit.Fruited beers are a pain in the arse though, you’ll need to finish fermentation, then transfer to a secondary on top of the fruit, wait for it to ferment, then deal with a lot of fruit matter in the fermenter. A nice strawberry wheat is pretty tasty though!
Yep I do indeed. Website says between 21 and 25. I set mine to 23deg. Seem ok?Eh, only one way to find out really.
I wouldn't have used the hop tube as pureed mango will just pass through most likely. Hop socks are to keep skin and seeds in check really.
If it makes you feel better, Dr Hans did a Phillip sour pretty sure he just added raspberries straight into the fermenter pureed.
Mango could be quite nice. Just have to see how it turns out, pretty sure it will be tasty.
Do you have temp control?