Adding Additional Fermentables After Kettle-Souring

[TAK]

I'm planning on giving kettle-souring a try very soon. I have a Brett starter going now, to be ready after I kettle sour this weekend. I intend to keep the SG under 1.050 for the kettle souring, as I understand it would not be as successful above that. However, I plan on adding some Belgian candi syrup to the boil after the souring us complete. I also considered adding some DME. Nothing crazy, just enough to get me up to about 1.058.

Has anyone tried this or have some experience to share?

 

[sweetcell]

i have never done this, but i don't see any issue with it.

i've also never heard that above 1.050 won't kettle sour. i can't think of what in a 1.050+ wort would inhibit lacto...

 

[TAK]

i've also never heard that above 1.050 won't kettle sour. i can't think of what in a 1.050+ wort would inhibit lacto...

I seem to recall that I've read it somewhere before. I image it would have to do with osmotic pressure. I asked about it on another thread where I touched on the same subject. Below is a quote from that thread from the producer of the lacto blend I'll be using.

Starting gravity does seem to affect the rate of acidification. Higher gravity brews have soured a little slower than low gravity beers like Berliners. "Slower" is a relative term, however. With a 1.050 wort, we hit 3.5 in 24 hours. With a 1.035 Berliner, usually around 3.3 in 24 hours.

I'm sure the gravity isn't a very significant factor, but it doesn't surprise me that it plays a role.