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Old 05-07-2012, 06:35 AM   #11
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Originally Posted by spenghali View Post
It surprises me that people have not had good success with souring beers with a scoby, seems like throwing a scoby in once your beer hit FG from the sach would work well...
That's a damn good idea.


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Old 05-07-2012, 12:23 PM   #12
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The reason the scoby isn't very good for souring beers is because of the kind of acid it creates. The scoby produces acetic acid (vinegar). This is the wrong kind of acid for most beer styles. The styles that do allow for this kind of acid only allow for it in smaller quantities.


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Old 05-13-2012, 08:35 PM   #13
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The reason the scoby isn't very good for souring beers is because of the kind of acid it creates. The scoby produces acetic acid (vinegar). This is the wrong kind of acid for most beer styles. The styles that do allow for this kind of acid only allow for it in smaller quantities.
I agree with this statement. But i was thinking that the scoby needs oxygen to produce the acetic acid. So if you toss it in a secondary fermenter, blanketed with co2, and toss an airlock on it and let the other players in the scoby go to work while choking out the acetobactor, you could probably get a near Flanders style brew.
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Old 05-13-2012, 09:56 PM   #14
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Do you ever use a hydrometer to make sure fermentation is complete? If so, how long do you wait between readings?
Fermentation is never complete until the solution has turned to vinegar. A pH meter is the prudent measuring device to use if you want to go beyond taste
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