- Jan 9, 2008
- Reaction score
Friday night I tried my hand at kettle souring. After the boil I cooled the wort to ~85F and added OYL-605 (Lacto blend), wrapped the better bottle in a blanket to try to keep it at that temp for 24 hours. Per the Mad Fermentationist, rather than boiling to kill the lacto after 24 hours I simply cooled the wort down to ~65F and pitched a packet of OYL-218 (All the bretts). OYL-218 says it contains enough Brett to ferment up to OG 1.060 so I did not create a starter. Sitting at 72 hours post pitch of Brett I have no signs of activity. I know lacto can only take the pH down so far, and Brett is pretty pH tolerant, so maybe it's just a really stressful environment so it's taking longer than usual?