dignifiedb
Active Member
Seriously, thank you so much for the quick replies. I really do appreciate it, and I can't wait to try it! So, after 10-12 days fermenting, do you go straight to keg?
Okay, I got all the grains and yeast to make this. But, I just have some questions about the yeast pitching. The guy at the homebrew shop suggested I brew it like a "normal" beer, after boiling cool the wort to 80 degrees, put it in a caboy, then pitch the lacto starter.
I'd rather follow your method, as it seems to have worked really well for you and the other people who have tried it, but I just want to make sure I'm following it correctly.
With regard to the yeast portion:
1) Create a traditional starter on a stir plate like I normally would using 1056 or something "basic."
2) After a day or two, turn off the stir plate, pitch the lacto into the starter, put an airlock on it and let sour for 48 hours in a warm area.
3) After 48 hours, pitch the lacto into the wort when it's been cooled to 90 degrees and add the 5ml of lactic acid.
4) Cover the kettle and let sit overnight.
5) The next morning boil the "soured" wort.
...Here's where I have some questions (and, hopefully, I've understood everything correctly so far)....Won't boiling the wort kill the yeast starter/lacto starter? Also, after boiling for 60 minutes, do I then cool the wort to 70-ish degrees and pitch "normal" yeast (you suggested WLP029 or WLP001). If I don't need to pitch the 029 or 001, then how does the beer ferment?
Sorry to have so many questions. I'm really excited to brew this beer, and I just want to make sure I'm doing things correctly, as I've never done a kettle sour or used any form of lacto.
Hmmm...that's what I based it off of. I just have misread or misinterpreted something. Here's what I went by from the first page:
"arnobg here is a recap for a 5.5G batch. If you want details I'll offer more.
I made a lacto sour starter with Omega OYL-605 and 1 liter standard starter...what ever starter you typically make. No stir plate, pitch lacto pak in starter and let sour in a warm area (oven with light on, maybe outside shed summer for example) for 48 hours. 72F-90F is fine. Stopper or airlock in flask.
Mash 50/50 light (red is ok but nothing dark) wheat malt and 2 row. I did 150F single infusion 60 min. Cool to 90F pitch lacto starter. I hit the wort with 5 mL lactic to bring ph down to 4.5 to discourage unwanted bacteria from invading the wort. This entire souring process took less than 24 hours in my outdoor brew cave right in my boil kettle with the lid on. Again, 72F-90F is fine for this particular strain of lacto.
Next morn my ph was 3.20 and I began the boil. Added 1/2 oz of Saaz or Hallertau for less than 10 IBU. 60 min boil, hop full boil, add 1 ounce sea salt and one ounce lightly cracked (not crushed) coriander in hop bag at 10 min to go. I used WLP029 but WLP001 or anything similar will work. I do recommend a healthy pitch from a starter, but I did a double step for insurance against the salinity and ph obstacles. I don't think it is necessary to double, but at least a single starter is best.
Normal ferment in the mid to upper 60F's for 10-12 days. The "magic" is the watermelon addition. I froze 1/2G fresh melon juice in a milk jug. Turn jug upside down over a quart mason jar and let it melt. The concentrate drains first. collect 32 oz. Freeze that 32 oz and do the melt/drip trick again and collect 16 oz essence. This is your pitch when you rack to keg for conditioning."
Is it basically the original starter I have wrong? Any help would be appreciated.
Brew your beer through the mash/mash out portion when your lacto starter is ready. After your mashout bring the wort to a boil to kill any buggies and cool it to 80-100F. Again, this temperature and the previous lacto starter process are dependent on the lacto you are personally using. Do your research you can find numerous threads and this information is on the manufacturer's website. After cooling the wort use lactic acid to drop the wort to 4.5 pH. This will allow the lacto to get a head start and keep any other buggies at bay so your lacto can get to work and provide clean souring. Again, there's more to this process involving trying to keep as much O2 out of the kettle as possible, but do your research. Everything I needed wasn't found in this thread.
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