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That 50ml went into a typical 1.040 starter. Sent from my DROID RAZR HD using Home Brew mobile app

Sorry, I used about 50ml of fresh kraut juice in a pint mason jar which I grew for a few days, I pitched the whole starter without decanting. Sent from my DROID RAZR HD using Home Brew mobile app

The kolsch yeast went off like crazy, the alt is slower but chugging along. I ended up not heating it or adding hops. For sauerkraut, I cut up a cabbage, jam as much as possible into a quart mason jar add some salt then beat the hell out of it with a wood spoon. Weigh down the cabbage so it is...

Johnny, I will let it go for a little over 5 days. Gabe, I think the yeast will survive the low pH. What I have read on kettle souring, you should target 3.5. Acid washing is done at 2-2.5. If it doesn't work, so be it, it still tastes awesome.

Just a quick update. I brewed on Sunday, ran off into my kettle, pitched my sauerkraut starter as well as a handful of grain. I checked pH yesterday, it was about 3, tasted it to be sure, and it was amazingly tart. I will heat it back up tomorrow with a small amount of hops then pitch my yeast...

I decided to make a starter for my sourkraut juice, over night it got to 150°F. I can't find anything on what temp will totally kill lactobacillus, i assume it will be fine, but would rather not assume. Can someone enlighten me?

Acetobactor is an aerobic bacteria, if I blanket the kettle with CO2 then seal it I can minimize production. I am going to have a hard time maintaining temperature above 110 for 3 days is going to be nearly impossible. I can keep it close for 12.

I was planning on a small amount of hops in the mash I think less than 5 IBU. Good to hear I don't have to worry.

I have never posted before, I am hoping to get some feedback on a brew that I am planning. Looking for help on procedure not recipe: The very loose "procedure" and thoughts are below. mashing with one decoction of wort only (no solids); running off into my brew kettle; pitching a hand...