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Old 04-05-2012, 09:42 PM   #1
Mainer28
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Feb 2010
MA
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I have 4.5 gallons of wort that I put in an old bottling bucket with a handful of grain to sour. Ive been able to keep it about about 100-120 degrees.

How many hours would you let this go? I don't have a PH meter to measure PH.

 
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Old 04-05-2012, 10:27 PM   #2
Nateo
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Jul 2010
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2 days for tart, 3 days for sour. At least that's what works for me. YMMV and so on.
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Old 04-05-2012, 11:20 PM   #3
Mainer28
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Feb 2010
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Thanks, I am at 36 hours right now.

 
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Old 04-23-2012, 09:36 PM   #4
barrooze
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Jan 2009
Pearland, TX
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I did 48 hrs. Got VERY tart.
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Old 06-29-2012, 03:55 PM   #5
messersc
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Aug 2011
Bucharest, Romania
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I did 25 hours on my first kriek. Just tasted the wort and, while the sweetness of the unfermented stuff might be masking some of the sourness, I would say that no matter what your taste, you'll want to let it go longer. There's a noticeable tartness, but not quite true-to-style.

 
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Old 06-29-2012, 04:11 PM   #6
Nateo
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Quote:
Originally Posted by messersc View Post
I did 25 hours on my first kriek. Just tasted the wort and, while the sweetness of the unfermented stuff might be masking some of the sourness, I would say that no matter what your taste, you'll want to let it go longer. There's a noticeable tartness, but not quite true-to-style.
It will taste much sweeter before it's fermented. If you're using Brettanomyces or other highly attenuative bugs/yeast it will get much more sour post-ferment.
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Old 06-30-2012, 07:23 AM   #7
messersc
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Aug 2011
Bucharest, Romania
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That's good to hear!

I'm using the "Lambic blend" culture cocktail from Wyeast: Brett, sherry yeast, a Belgian wheat yeast, and lactic acid bacteria.

 
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Old 06-30-2012, 12:14 PM   #8
Nateo
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Unless I'm making a Berliner Weisse, I'll only pre-sour about half the wort. Krieks aren't necessarily particularly sour, in the grand scheme of sour beers. Kriek de Ranke is around 3.5, though pH alone can be misleading. Cherries contain mostly malic acid, which is perceived as "more sour" than lactic acid.
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