Gose with Philly Sour

[Finn Berger]

I've just gotten my first attempt at brewing a sour beer ready, a gose made with Philly Sour. And I'm very pleased with the result.

Very simple recipe; 50/50 wheat malt and pilsner malt + 3% dextrose, 12 gr salt and a good pinch of coriander. 12 gr of Premiant to get 13 IBUs. (16 lts batch.)No extra fuzz with souring, just strewing the yeast onto the wort and let it do the work at room temperature. The first three days nothing seemed to happen, but that's because Philly is souring the wort before it starts fermenting it.

12 days in the fermenter, and the beer was ready for bottling. And there is the only extra bother: You need new bottling yeast. I used CBC-1, and you must rehydrate it.

The beer is very refreshing. 3% dextrose got just the right degree of souring, and the salt and the coriander is just barely perceptible - which is also just right. There's a nice citrusy hint to the aroma, and the beer has a solid bready malt backbone. Dry finish.

I'm contemplating a red flanders with this yeast. Probably won't be quite Rodenbach, but might still be tasty enough.

 

[doghouse]

Sounds nice, what about ABV for this one?
I brewed a raspberry sour in the autumn using Philly Sour and it turned out really well.
I'm thinking of brewing a saison and then souring it with philly sour. Haven't quite figured out when to pitch the yeasts yet.

 

[Finn Berger]

Sounds nice, what about ABV for this one?
I brewed a raspberry sour in the autumn using Philly Sour and it turned out really well.
I'm thinking of brewing a saison and then souring it with philly sour. Haven't quite figured out when to pitch the yeasts yet.

It went from 1.050 to 1.010, 5,3% ABV.

I think you must sour it with PS first, and then, after a couple of days as the fermentation starts, pitch some active saison yeast.

 

[Ulite]

I've just gotten my first attempt at brewing a sour beer ready, a gose made with Philly Sour. And I'm very pleased with the result.

Very simple recipe; 50/50 wheat malt and pilsner malt + 3% dextrose, 12 gr salt and a good pinch of coriander. 12 gr of Premiant to get 13 IBUs. (16 lts batch.)No extra fuzz with souring, just strewing the yeast onto the wort and let it do the work at room temperature. The first three days nothing seemed to happen, but that's because Philly is souring the wort before it starts fermenting it.

12 days in the fermenter, and the beer was ready for bottling. And there is the only extra bother: You need new bottling yeast. I used CBC-1, and you must rehydrate it.

The beer is very refreshing. 3% dextrose got just the right degree of souring, and the salt and the coriander is just barely perceptible - which is also just right. There's a nice citrusy hint to the aroma, and the beer has a solid bready malt backbone. Dry finish.

I'm contemplating a red flanders with this yeast. Probably won't be quite Rodenbach, but might still be tasty enough.

That's fantastic to hear—congratulations on a successful first sour! Your experience with Philly Sour is a perfect example of why it's such a popular choice these days: it really does simplify the whole souring process. The "wait and wonder" phase for those first few days is so common, and you described it perfectly—knowing it’s doing its lactic magic before kicking off the ethanol fermentation saves a lot of nerves.

Your recipe sounds spot-on for a clean, refreshing gose. The subtlety with the salt and coriander is exactly what you want—just a whisper in the background to complement, not dominate. That bready malt backbone balancing the citrusy tartness is a sign of great recipe design and fermentation health. Using dextrose to fine-tune the acidity is a smart move, and 3% seems to have hit that ideal "refreshing" threshold.

 

[Ulite]

That's fantastic to hear—congratulations on a successful first sour! Your experience with Philly Sour is a perfect example of why it's such a popular choice these days: it really does simplify the whole souring process. The "wait and wonder" phase for those first few days is so common, and you described it perfectly—knowing it’s doing its lactic magic before kicking off the ethanol fermentation saves a lot of nerves.

Your recipe sounds spot-on for a clean, refreshing gose. The subtlety with the salt and coriander is exactly what you want—just a whisper in the background to complement, not dominate. That bready malt backbone balancing the citrusy tartness is a sign of great recipe design and fermentation health. Using dextrose to fine-tune the acidity is a smart move, and 3% seems to have hit that ideal "refreshing" threshold.

Είναι υπέροχο να το ακούω αυτό — συγχαρητήρια για την πρώτη σου επιτυχημένη ξινή μπύρα! Η εμπειρία σου με το Philly Sour είναι ένα τέλειο παράδειγμα του γιατί είναι τόσο δημοφιλής επιλογή αυτές τις μέρες: απλοποιεί πραγματικά όλη τη διαδικασία του ξινίσματος. Η φάση της «αναμονής και απορίας» εκείνες τις πρώτες μέρες είναι MonsterWin καζίνο τόσο συνηθισμένη, και την περιέγραψες τέλεια — το να ξέρεις ότι κάνει τη δική του λακτική μαγεία πριν ξεκινήσει η αιθανόλη σώζει πολλά νεύρα.

Η συνταγή σου ακούγεται σωστή για μια καθαρή, δροσερή γκόζε. Η λεπτότητα με το αλάτι και το γαρίδαλο είναι ακριβώς αυτό που θέλεις — απλώς μια ψίθυρα στο παρασκήνιο για να συμπληρώσει, όχι να κυριαρχήσει. Αυτή η φρυγανιώδης βάση από βύννη που εξισορροπεί την εσπεριδοειδή ξινίλα είναι σημάδι εξαιρετικής σχεδίασης συνταγής και υγιούς ζύμωσης. Το να χρησιμοποιήσεις δεξτρόζη για να ρυθμίσεις τελικά την οξύτητα είναι μια έξυπνη κίνηση, και το 3% φαίνεται να χτύπησε αυτό το ιδανικό κατώφλι του «δροσερού».

 

[emisogem]

It went from 1.050 to 1.010, 5,3% ABV.

I think you must sour it with PS first, and then, after a couple of days as the fermentation starts, pitch some active saison yeast.

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That's fantastic! Congratulations on brewing your first sour! Gose is a great choice for a first sour - the Philly Sour method makes it relatively straightforward. It's incredibly satisfying when it turns out well.

 

[BrewCat]

i've never used that yeast souring how does it compare to a kettle sour? I feel it would be more of a light sour. Get what you get kind of beer. Can you control how sour the beer is? Or does it taste more like a beer with some acid added. I was on a Berliner Weiss kick for a while sometimes I would add fruit. I would kettle sour with Goodbelly.