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First kettle Sour beer

Posted: Sun Jun 18, 2017 10:44 am
by alix101
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 ...

Re: First kettle Sour beer

Posted: Thu Jun 22, 2017 1:15 pm
by tuffty22
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.

Re: First kettle Sour beer

Posted: Thu Jun 22, 2017 10:32 pm
by alix101
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.

Re: First kettle Sour beer

Posted: Thu Jun 29, 2017 12:44 pm
by tuffty22
So in theory can you get the ph down low enough just by pitching the lactobacillus ?

Re: First kettle Sour beer

Posted: Mon Jul 03, 2017 12:23 pm
by DethApostle
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

Re: First kettle Sour beer

Posted: Mon Jul 03, 2017 12:50 pm
by tuffty22
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 ?

Re: First kettle Sour beer

Posted: Mon Jul 03, 2017 1:23 pm
by DethApostle
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

Re: First kettle Sour beer

Posted: Mon Jul 03, 2017 1:59 pm
by jaroporter
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..

Re: First kettle Sour beer

Posted: Tue Jul 04, 2017 1:02 pm
by tuffty22
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 ?

Re: First kettle Sour beer

Posted: Mon Jul 31, 2017 12:55 pm
by alix101
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...