First kettle Sour beer

Had a good one? Tell us about it here - and don't forget - we like pictures!
Post Reply
User avatar
alix101
Under the Table
Posts: 1984
Joined: Sun Jun 12, 2011 9:34 am
Location: Chester-le-street Durham

First kettle Sour beer

Post by alix101 » Sun Jun 18, 2017 10:44 am

Being impatient lends me to kettle souring as opposed to the more traditional methods.
It's been in the planning a while to try this, and I think it's worked

4500kg munich malt
300g cara munich
100g wheat
Mashed for 60 mins

Ran mash out without raising the temp, possible mistake but I think I've got away with it.
Lowered ph to 4.2 using citric acid
Pitched starter of lactobacillus pure culture from white labs and left it for 2 days at 27c. ph dropped to around 3.2.

I then boiled the wort for 25 minutes added 6g of northern brewer and added cascade candi syrup raspberry flavour at the end of the boil.

Pitched WLP644 Saccharomyces "Bruxellensis" Trois
And it's gone off like a rocket it's happily sitting with no temp control in a shed around 28c ....
Let's see if it works ...
"Everybody should belive in something : and I belive I'll have another drink".

tuffty22
Steady Drinker
Posts: 68
Joined: Wed Jul 02, 2014 1:45 pm

Re: First kettle Sour beer

Post by tuffty22 » Thu Jun 22, 2017 1:15 pm

Hi

How did you work out how much citric acid to use ?

I want to attemp a berliner style beer soon. I'm happy with the process to follow but I can't seem to find out any kind of calculator for citric acid/wort volume.

User avatar
alix101
Under the Table
Posts: 1984
Joined: Sun Jun 12, 2011 9:34 am
Location: Chester-le-street Durham

Re: First kettle Sour beer

Post by alix101 » Thu Jun 22, 2017 10:32 pm

Hi it seems to be sitting pretty I'll leave it a few weeks.
I used citric because it seemed to make sense but it's not the normal because it imparts flavour.
I have a ph meter so I added the citric until I reached 4.2 ph it didn't take alot.
"Everybody should belive in something : and I belive I'll have another drink".

tuffty22
Steady Drinker
Posts: 68
Joined: Wed Jul 02, 2014 1:45 pm

Re: First kettle Sour beer

Post by tuffty22 » Thu Jun 29, 2017 12:44 pm

So in theory can you get the ph down low enough just by pitching the lactobacillus ?

User avatar
DethApostle
Piss Artist
Posts: 154
Joined: Thu May 29, 2014 12:57 pm
Location: Chester
Contact:

Re: First kettle Sour beer

Post by DethApostle » Mon Jul 03, 2017 12:23 pm

I just brewed a Banoffe Gose and used Lacto to sour in the kettle.

PH went from 5 ish to 3 ish over three days at 27C.
A bit vague because I discovered that the PH strips I bought 12 months ago were very broad range and not accurate enough for what I wanted them for! Doh!

DA
Serving: AG42: Rye Saison, AG43: Banoffe Gose, AG44: Jaipur Clone
Bottled: AG3: The GPSE, AG14: Plum Porter, AG 25: Russian Imperial Stout
Conditioning: Nowt!
Fermenting: AG45: Irish Red Ale
Planning: AG46: Spiced Christmas Ale, AG47: tbc
--------------------------
Brewed in 2012: 200 pints
Brewed in 2013: 560 pints
Brewed in 2014: 360 pints
Brewed in 2015: 280 pints
Brewed in 2016: 320 pints
Brewed in 2017: 280 pints

tuffty22
Steady Drinker
Posts: 68
Joined: Wed Jul 02, 2014 1:45 pm

Re: First kettle Sour beer

Post by tuffty22 » Mon Jul 03, 2017 12:50 pm

Cheers

So what differences are there in the beer when you bring the pH down using acid then adding the lacto and just bringing the pH down using lacto ?

From what I can gather the acid just there to bring the pH down faster and skip the couple of days with lacto only ?

User avatar
DethApostle
Piss Artist
Posts: 154
Joined: Thu May 29, 2014 12:57 pm
Location: Chester
Contact:

Re: First kettle Sour beer

Post by DethApostle » Mon Jul 03, 2017 1:23 pm

I think there is an impact on flavour if you use acid over lacto. The benefit is the time saving and accuracy though.

This is my first attempt at a sour so I can't tell you if there is or isn't though!

DA
Serving: AG42: Rye Saison, AG43: Banoffe Gose, AG44: Jaipur Clone
Bottled: AG3: The GPSE, AG14: Plum Porter, AG 25: Russian Imperial Stout
Conditioning: Nowt!
Fermenting: AG45: Irish Red Ale
Planning: AG46: Spiced Christmas Ale, AG47: tbc
--------------------------
Brewed in 2012: 200 pints
Brewed in 2013: 560 pints
Brewed in 2014: 360 pints
Brewed in 2015: 280 pints
Brewed in 2016: 320 pints
Brewed in 2017: 280 pints

jaroporter
Drunk as a Skunk
Posts: 893
Joined: Sat Jul 21, 2012 11:12 pm
Location: Garden of England

Re: First kettle Sour beer

Post by jaroporter » Mon Jul 03, 2017 1:59 pm

there's a difference between quickly bringing the pH down to a level that favours the lacto and using acid to provide the sourness in a beer though..
dazzled, doused in gin..

tuffty22
Steady Drinker
Posts: 68
Joined: Wed Jul 02, 2014 1:45 pm

Re: First kettle Sour beer

Post by tuffty22 » Tue Jul 04, 2017 1:02 pm

Ok, so if the lacto prefers the pH to be lower, how is that achieved accurately without acid ?

Acid malt ? Is that not just pale malt sprayed with acid ?

User avatar
alix101
Under the Table
Posts: 1984
Joined: Sun Jun 12, 2011 9:34 am
Location: Chester-le-street Durham

Re: First kettle Sour beer

Post by alix101 » Mon Jul 31, 2017 12:55 pm

Just digging this back up...
My brew is still on the yeast ...I think I'll pull it today ..
But the question of why you would sour the wort with acid is a good one.
My thoughts are you are speeding up the souring process but also you are creating a perfect environment for the lacto, and your also creating an environment which other Yeats won't like....
So hopefully you get a clean sour which is what I wanted for this style ...Lambic sours would be a different story because they use the airborne yeasts etc that are present and dominant in those particular brewries...
"Everybody should belive in something : and I belive I'll have another drink".

Post Reply

Return to “Brewdays”

Who is online

Users browsing this forum: No registered users and 4 guests