Good Belly use for kettle souring.

[ShowPonyBrewing]

So I used 8oz of good belly in about 6.5 Gals of wort and the ph is at 4.0. It’s been a little over 48 too. Should I use the remaining 3 oz of good belly or just be patient. Also can I use lactic to get the acidity down after using good belly

 

[treacheroustexan]

I'd say give it another day or so and check again. I did a 3 gallon batch today and added 16 oz of the mango/peach/orange. I've read some people say it took them 3 days to get ph down to low 3's.

 

[Amadeo38]

I’ve had more success with the shots rather than the 32oz carton. I added the whole 32oz the one time I used it and it was barely sour after 72H. The shots get it down low 3’s after 48-72h.

If yours is at room temp and there’s a way you could bring the temp up a little bit, that might speed things up.

 

[ShowPonyBrewing]

It’s been at about 90 F for a little over 48 hrs and I used 8 oz of the shots. I’ve got one 3 oz shot left but not sure if I should use it. I’ve also got lactic but wasn’t sure about using it since I already used good belly.

 

[Amadeo38]

Ah, okay. Sorry i saw that you used 8oz and just assumed it was from the carton. I wouldn’t use the other 3oz if it has been open for 48H. Even if it’s unopened, oxygen exposure is probably worse than just waiting it out. Out of curiosity, how is it that you have used 8oz of shots and have a 3oz shot left? Are there different size shots?

I usually use lactic to pre-acidify the wort. I forget the exact reason but it makes it less hospitable to some of the baddies that might thrive in raw wort. Same reason why I purge kettle head space with co2 before souring. You can add lactic after the kettle sour if it didn’t get as sour as you wanted.

 

[ShowPonyBrewing]

Ok. The shots came in a pack of 4 that were like 2.7 oz each.

 

[couchsending]

Last time I used 1/2 a carton of mango GB I got to around 3.4 PH in maybe 18 hours at 95*. I did pre acidified with lactic to 4.5 first.

 

[ShowPonyBrewing]

How much is half a carton. The ones I got were a 4 pack of 2.7 oz shots each. I used all 4 and got to 3.8 in 72 hrs but mostly above room temp cause I didn’t have a way to keep it warmer and I did not pre acidify. Hoping that with fermentation it’ll drop a little more and then I’ll add my fruit.

 

[treacheroustexan]

I used 16oz of the carton and am keeping at 100f in my Grainfather for 3 days or so before killing off the lacto. Hoping the higher temp gets it down quicker.

 

[ShowPonyBrewing]

I did a 5 gal batch. What size was yours.

 

[teesherv]

Just to add, I used 2 shots of goodbelly to kettle sour for over 48hours. I wrapped up my kettle in a sleeping bag and a few days of 100 degree weather to help. Started at 110* and ended at. 98*.

 

[couchsending]

The lacto strain in Good Belly will Sour fastest between 90 and 100. Certain strains of lacto have certain temperature bands where they work best.

You can add a full 16oz carton of the GB drink if you want but chances are it will have a flavor impact. The mango is what’s recommended as a half carton of that has the least impact on the final beer. I’m sure the GB shots would work well too.

I think this is common sense but make sure you don’t pitch cold Good Belly right into hot/warm wort. Try to at least get the two somewhat close in temp. This could also speed up the process.

If you can’t keep wort warm the whole time The Yeast Bay has a lacto strain that works well at cooler temps.

 

[ShowPonyBrewing]

That’s great. Thank you for the info.

 

[RPh_Guy]

The lacto strain in Good Belly will Sour fastest between 90 and 100. Certain strains of lacto have certain temperature bands where they work best.

L. plantarum (in both Goodbelly and TYB Lacto blend) works relatively quickly at 70-100°F ... That's the main reason it's so popular.
Granted it may take 2-3 days to sour at 70°F vs 1-2 days at 98°F.