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- Apr 18, 2006
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I'm making my first sour. A Berliner Weisse using a Milk-The-Funk Technique. Yogurt Souring
Milk The Funk - Alternative Bacteria Souring
'
I made a 1L starter and I'm incubating the starter in my "Dash Yogurt Maker". The thing keeps the starter at 100'F
My culture has 6 oz of Yogurt. Which is Lactobacillus acidophilus, Lactobacillus Bulgaricus, Streptoccocus Thermophilus, Bifidus, Lactobacillus Casei. It should sour quickly.
I plan to mash my 6 lb 50/50 grain bill of pale malt and wheat malt tomorrow and sour it at 110F for 24 hours in a 5 gallon cooler. Come Monday I'll check the pH and do a full boil. A total 15 minutes with an oz of Mt Hood. Then chill and pitch US-05. In week from Monday I'll be racking to a keg.
I'm doing pre-sour and then boil so I don't have the risk of introducing lactobacillus to my fermentors, auto syphon, kegs or keezer.
I knew there was a reason I picked up that Yogurt Maker last year for $4.99 at Kohls.
:rockin:
Milk The Funk - Alternative Bacteria Souring
'
I made a 1L starter and I'm incubating the starter in my "Dash Yogurt Maker". The thing keeps the starter at 100'F
My culture has 6 oz of Yogurt. Which is Lactobacillus acidophilus, Lactobacillus Bulgaricus, Streptoccocus Thermophilus, Bifidus, Lactobacillus Casei. It should sour quickly.
I'm doing pre-sour and then boil so I don't have the risk of introducing lactobacillus to my fermentors, auto syphon, kegs or keezer.
I knew there was a reason I picked up that Yogurt Maker last year for $4.99 at Kohls.
:rockin: