First kettle Sour beer
- alix101
- Under the Table
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- Joined: Sun Jun 12, 2011 9:34 am
- Location: Chester-le-street Durham
First kettle Sour beer
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 ...
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".
Re: First kettle Sour beer
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.
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.
- alix101
- Under the Table
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- Joined: Sun Jun 12, 2011 9:34 am
- Location: Chester-le-street Durham
Re: First kettle Sour beer
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.
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".
Re: First kettle Sour beer
So in theory can you get the ph down low enough just by pitching the lactobacillus ?
- DethApostle
- Piss Artist
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- Contact:
Re: First kettle Sour beer
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
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
Demon Valley Brewing
2012 - 2020
--------------------------------
Total Brewed: 2560 pints
--------------------------------
2012 - 2020
--------------------------------
Total Brewed: 2560 pints
--------------------------------
Re: First kettle Sour beer
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 ?
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 ?
- DethApostle
- Piss Artist
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- Location: Chester
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Re: First kettle Sour beer
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
This is my first attempt at a sour so I can't tell you if there is or isn't though!
DA
Demon Valley Brewing
2012 - 2020
--------------------------------
Total Brewed: 2560 pints
--------------------------------
2012 - 2020
--------------------------------
Total Brewed: 2560 pints
--------------------------------
-
- Drunk as a Skunk
- Posts: 996
- Joined: Sat Jul 21, 2012 11:12 pm
- Location: Garden of England
Re: First kettle Sour beer
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..
Re: First kettle Sour beer
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 ?
Acid malt ? Is that not just pale malt sprayed with acid ?
- alix101
- Under the Table
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- Joined: Sun Jun 12, 2011 9:34 am
- Location: Chester-le-street Durham
Re: First kettle Sour beer
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...
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".