Kettle soured porter

[Hudders]

Hello,

Has anyone else kettle soured a porter? How did it go? I've made a brown porter and split the batch. I want to achieve a slightly sweet and sour flavour akin to the old porters that I've read were a blend of aged and new beer. My dark beers have been a bit inconsistent so don't want to do an aged mixed fermentation until I'm confident I can nail the brew.

I pasteurised, acidified to pH 4.5 and added WLP672 lactobacillus brevis. I maintained a temperature of 42 deg c until the pH was 3.7. Currently boiling with hops to 20IBU and will then ferment as normal.

I like to hear others experiences, tips or where a different method has been followed.

Thanks


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[Hudders]

Transferred to secondary last night. Both batches taste good so far. Both fermented to SG1014. The kettle soured version is not overtly sour but tastes dryer, roastier, less malty, less fruity and possibly a note of chocolate yogurt but I might be imagining it.


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