ShareBrewing
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- Aug 23, 2016
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The plan: Brett or Brett/Sacc primary with a delayed addition of wort soured with Lacto. This would essentially be a pseudo-kettle sour technique.
In essence, a Brett-only or Brett/Sacc primary would be used for a portion of the wort (3/5 of available wort), while the other portion is allowed to sour with Lacto for a few days. The Lacto portion would then be added several days in primary fermentation.
This is i to a kettle sour technique because I go through my standard brew day but then pull of 2 or so gal of first runnings wort and put it in a sanitized carboy. Once down to ~115F I would pitch the Lacto and cover the vessel, as well as insulate it as much as possible to allow the most work to be done by the Lacto.
From that point the brew day would be the same. I would pitch my Sacc/Brett into the smaller portion of wort and then let it go about 3 to 4 days on its own. At which point I would heat the soured portion to kill the Lacto. I could add a touch more hops at this point and cool it down and add the soured wort to the main fermentation.
In my mind, one could produce a fairly funky sour within 2-3 months. Maybe this would be an illusion of complexity but it's worth finding out.
My concerns are that the Lacto-soured portion won't add enough sourness to the overall beer. And what would happen to the Brett or Sacc once the overall pH is suddenly dropped by the addition? Do you think this could produce a truly funky sour? Any thoughts or ideas? After all, this is a combo of the ideas for a kettle sour, late wort addition, and 100% Brett fermented ale.
In essence, a Brett-only or Brett/Sacc primary would be used for a portion of the wort (3/5 of available wort), while the other portion is allowed to sour with Lacto for a few days. The Lacto portion would then be added several days in primary fermentation.
This is i to a kettle sour technique because I go through my standard brew day but then pull of 2 or so gal of first runnings wort and put it in a sanitized carboy. Once down to ~115F I would pitch the Lacto and cover the vessel, as well as insulate it as much as possible to allow the most work to be done by the Lacto.
From that point the brew day would be the same. I would pitch my Sacc/Brett into the smaller portion of wort and then let it go about 3 to 4 days on its own. At which point I would heat the soured portion to kill the Lacto. I could add a touch more hops at this point and cool it down and add the soured wort to the main fermentation.
In my mind, one could produce a fairly funky sour within 2-3 months. Maybe this would be an illusion of complexity but it's worth finding out.
My concerns are that the Lacto-soured portion won't add enough sourness to the overall beer. And what would happen to the Brett or Sacc once the overall pH is suddenly dropped by the addition? Do you think this could produce a truly funky sour? Any thoughts or ideas? After all, this is a combo of the ideas for a kettle sour, late wort addition, and 100% Brett fermented ale.