I finally decided to brew my first sour beer, a very standard Berliner Weiss. I did a good bit of research on the process and various techniques and decided to use a kettle souring method.
I went with a very traditional 50/50 split of Pilsner Malt and Wheat Malt, mashed at 150 and shot for an OG of around 1.035 with about 4 IBUs from some Hallertauer Mittelfrueh. After the mash I sterilized the wort then chilled to 95 degrees, acidified the wort with Lactic Acid to a pH of 4.5, then pitched a 1L starter of OYL-605 and let it free fall with no attempt at temp control. I checked it at 36 hours and the pH had dropped to 3.3. Gave it 6 more hours and it was down to my target of 3.2 and had the tartness I was looking for. I was very happy at how nicely the 605 worked as well as the fact that it didn't drop the gravity at all which I was slightly concerned about going in.
Did my standard boil, added the Hallertauer, then chilled and pitched a pretty big starter of Wyeast Kolsch, which is happily chugging along in the fermenter right now at 66 degrees.
Anyway, it was just one of those times where the research and prep paid off and everything went exactly to plan on the first try, so I was happy and wanted to share. I plan on carbing it high, around 3.0 volumes, in the keg. I have high hopes!
Dan
I went with a very traditional 50/50 split of Pilsner Malt and Wheat Malt, mashed at 150 and shot for an OG of around 1.035 with about 4 IBUs from some Hallertauer Mittelfrueh. After the mash I sterilized the wort then chilled to 95 degrees, acidified the wort with Lactic Acid to a pH of 4.5, then pitched a 1L starter of OYL-605 and let it free fall with no attempt at temp control. I checked it at 36 hours and the pH had dropped to 3.3. Gave it 6 more hours and it was down to my target of 3.2 and had the tartness I was looking for. I was very happy at how nicely the 605 worked as well as the fact that it didn't drop the gravity at all which I was slightly concerned about going in.
Did my standard boil, added the Hallertauer, then chilled and pitched a pretty big starter of Wyeast Kolsch, which is happily chugging along in the fermenter right now at 66 degrees.
Anyway, it was just one of those times where the research and prep paid off and everything went exactly to plan on the first try, so I was happy and wanted to share. I plan on carbing it high, around 3.0 volumes, in the keg. I have high hopes!
Dan
