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Old 05-24-2013, 09:35 PM   #11
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I don't ferment in there. But yeah, once it's as tart as I like it, I'll put the kettle on the burner with the chiller in it and boil the whole thing for 20-30 min. This should kill everything and the beer is now "clean". Then I'll just rack into a fermenter and treat it like any other beer.

Next time I'm gonna try an extract version to make it an even faster process. Maybe I will try and ferment in the kettle. Who knows. If it goes bad its less than a $10 batch.

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Old 05-24-2013, 11:52 PM   #12
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Quote:
Originally Posted by tjBrewer View Post
I don't ferment in there. But yeah, once it's as tart as I like it, I'll put the kettle on the burner with the chiller in it and boil the whole thing for 20-30 min. This should kill everything and the beer is now "clean". Then I'll just rack into a fermenter and treat it like any other beer.

Next time I'm gonna try an extract version to make it an even faster process. Maybe I will try and ferment in the kettle. Who knows. If it goes bad its less than a $10 batch.
Could you explain how you would do an extract version. This really has my attention. Thanks.
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Old 05-25-2013, 02:14 AM   #13
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Quote:
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Could you explain how you would do an extract version. This really has my attention. Thanks.
Too easy, just 4-5 pounds of wheat DME for a 5 gal batch. That should get you 1.030-1.040. Using DME will keep the wheat/barley ratio about 50/50. Do a 15 min or so boil, cool to 100 and toss in a handful of grain. Try to keep the temps around 100 until its where you want it. Boil for 30 min with your hop addition around 15 min. Cool, rack to fermenter, pitch whatever yeast you want.
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Old 05-25-2013, 02:51 AM   #14
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Too easy, just 4-5 pounds of wheat DME for a 5 gal batch. That should get you 1.030-1.040. Using DME will keep the wheat/barley ratio about 50/50. Do a 15 min or so boil, cool to 100 and toss in a handful of grain. Try to keep the temps around 100 until its where you want it. Boil for 30 min with your hop addition around 15 min. Cool, rack to fermenter, pitch whatever yeast you want.
Thanks. Ill give it a try
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Old 05-25-2013, 03:50 AM   #15
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Good luck!

Just make sure that while you are souring not to contaminate equipment you are using on other brews. There's a lot of wild stuff going on in there so be careful.

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Old 05-25-2013, 01:22 PM   #16
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Correct me if I am wrong but the only thing that can get contaminated is the mashing vessel. After this everything has been boiled.

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Old 05-25-2013, 02:56 PM   #17
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Quote:
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Correct me if I am wrong but the only thing that can get contaminated is the mashing vessel. After this everything has been boiled.
That's why I mash in my boil kettle. With the process I use the only thing that gets contaminated is whatever you are using to take samples to taste. I've got a dedicated glass thief that I use for all my sours so no worries of cross contamination there.
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Old 05-25-2013, 03:04 PM   #18
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You are not getting rid of your lacto even boiling it still stays in the beer.
Try a no boil Berliner better results IMO and half the time.

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Old 05-26-2013, 12:40 PM   #19
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You are not getting rid of your lacto even boiling it still stays in the beer.
Try a no boil Berliner better results IMO and half the time.
If it's boiled, it's clean. The lactobacillus are still in the beer, but they're dead and will drop out.

I don't know about better or worse, but the sour mash/wort is pretty darned fast. 3-4 days souring, 3-4 days fermenting... and straight into the keg/bottle from there after crashing.
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Old 06-01-2013, 06:19 PM   #20
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Quote:
Originally Posted by malweth

I don't know about better or worse, but the sour mash/wort is pretty darned fast. 3-4 days souring, 3-4 days fermenting... and straight into the keg/bottle from there after crashing.
Definitely fast, from grain to glass in under two weeks!


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