Hey all, I've searched many threads to come up with the rough procedure for my first sour. Just a few specifics Id like cleared up if you guys have an opinion! Here's my process, and I'll outline what I'm not clear about, please add your opinion if something looks wrong.
Base beer: Red India Session Ale with Lacto and Brett
1-Mash as normal (have salts and lactic acid 88, etc if needed) any mash profile I should aim for?
2- sparge until I have full pre-boil volume, roughly 6 Gal for a 4.5-5 gal batch.
3- starter of Lacto. Read a starter will greatly decrease kettle souring time. What pitch rate? And I've heard wyeast 5335 is a good strain, and also not sure of whitelabs 672 Lacto brevis vs 677 Lacto bacteria. It's my first sour, so I'm open to the more simple option. Don't really have a taste yet for them. Recommendations?
4-cool to 112F. Pitch a starter Lacto into kettle. Cover with lid. Anything else (Saran wrap)?. I don't have insulated coolers etc. I'm under the impression that O2 is not as dangerous in a kettle sour as a mash sour.
5- kettle has thermometer. I planned to check it every two hours or so and spark up the burner to bring it back up to 112 ish. What range of temp change is acceptable? Maintaining a constant won't be possible I don't believe.
6- aim for 3.4 - 4 pH. I have no tools yet. But will get strips before hand. If that is insufficient, I can buy a ph meter. A few articles say that with a starter and temp maintaining, this could take less than a day.
7- Once between 3.4 - 4ph, bring to boil. (I'm not doing a no-boil, want to keep rest of equipment sterile aswell as add hops) Since souring is done and then killed off before hops, they won't interfere with the Lacto? I only plan to use a 15 min addition and a whirlpool for flavour and aroma, not going for any bittering. Using something like Galaxy.
8- drop to pitching temp. Using The yeast Bay's "Funktown". Blend of brett and vermont Sach.
9- ferment around 67-69. Rack to keg. Age a few months. Hopefully enjoy my first sour!!!
Cheers guys. That's a huge post. Any help on any of my points is greatly appreciated.
Matt
Base beer: Red India Session Ale with Lacto and Brett
1-Mash as normal (have salts and lactic acid 88, etc if needed) any mash profile I should aim for?
2- sparge until I have full pre-boil volume, roughly 6 Gal for a 4.5-5 gal batch.
3- starter of Lacto. Read a starter will greatly decrease kettle souring time. What pitch rate? And I've heard wyeast 5335 is a good strain, and also not sure of whitelabs 672 Lacto brevis vs 677 Lacto bacteria. It's my first sour, so I'm open to the more simple option. Don't really have a taste yet for them. Recommendations?
4-cool to 112F. Pitch a starter Lacto into kettle. Cover with lid. Anything else (Saran wrap)?. I don't have insulated coolers etc. I'm under the impression that O2 is not as dangerous in a kettle sour as a mash sour.
5- kettle has thermometer. I planned to check it every two hours or so and spark up the burner to bring it back up to 112 ish. What range of temp change is acceptable? Maintaining a constant won't be possible I don't believe.
6- aim for 3.4 - 4 pH. I have no tools yet. But will get strips before hand. If that is insufficient, I can buy a ph meter. A few articles say that with a starter and temp maintaining, this could take less than a day.
7- Once between 3.4 - 4ph, bring to boil. (I'm not doing a no-boil, want to keep rest of equipment sterile aswell as add hops) Since souring is done and then killed off before hops, they won't interfere with the Lacto? I only plan to use a 15 min addition and a whirlpool for flavour and aroma, not going for any bittering. Using something like Galaxy.
8- drop to pitching temp. Using The yeast Bay's "Funktown". Blend of brett and vermont Sach.
9- ferment around 67-69. Rack to keg. Age a few months. Hopefully enjoy my first sour!!!
Cheers guys. That's a huge post. Any help on any of my points is greatly appreciated.
Matt