Philly VS Kettle SOUR! Which is BEST? 

I'm fairly sure the colour is associated with the way that lactobacillus is treated in the beer. So kettle sour has it boiled just enough to settle the proteins before transferring. Where as the Philly sour ends up with more active proteins because the more particulate matter is present.

About the colour. When you make a smoothie and let it sit even for a short period, heavy particles start to settle at the bottom. Maybe that’s what happened?

That weird after-taste is probably fusel alcohols. Something's getting very stressed during fermentation.

A lower pH won't necessarily have a more sour flavor than the same beer with a higher pH. You need to also look at Titratable Acidity. TA and pH are related to each other but not necessarily equivalent because of buffering. Look to the wine people for guidance on this. A higher TA wine will taste more sour, all things being equal. Also, sulfite (potassium metabisulfite) will knock down the yeast to a low level. Potassium sorbate will render any remaining yeast unable to reproduce so they die without any new yeast cells being "born". That's how you get the fermentation to stop. BTW - The lower the pH, the less sulfite you need.

Hey Hey Hey... a proper old school fire engine is lemonade and grenadine... bloody lazy kids haha. Interesting video, I don't mind sours but I don't think I could afford to tie up a keg long enough to go through a whole 19L haha.

Had an amazing blueberry and chocolate sour at Brewery Saint X in New Orleans last year. Sounds ridiculous, tastes incredible.

Berliner Weisse raspberry & blueberry kettle sour. I had one from a brewery here in Norway that tasted amazing.

A passionfruit sour could be interesting although, I don't know if that is a thing?

Dill pickle sour! Had one from garage project in Wellington NZ and it blew me away. It was nice and balanced, not super strong on the dill pickle or the sourness - perfect with some cheese

excellent work as always lads