Gose Recipe

[Wmeyer85]

So I'm wanting to make a sour beer soon. I've done the long way of letting it sour in a fermenter and I've done a kettle sour. I want to try acidulated malt but I'm wondering if I am able to sour my mash in a plastic cooler mash tun? Will it ruin my mash tun? Should I just kettle sour?

Thanks in advance for any feedback

 

[OldDogBrewing]

So I'm wanting to make a sour beer soon. I've done the long way of letting it sour in a fermenter and I've done a kettle sour. I want to try acidulated malt but I'm wondering if I am able to sour my mash in a plastic cooler mash tun? Will it ruin my mash tun? Should I just kettle sour?

Thanks in advance for any feedback

You can check the material of your mash tun and see if it would be any interaction with acid media, but regarding contamination, it shouldn't give you any issue if you're boiling the wort, even no boil could be safe as I don't think lacto would survive at mash temp for an hour

Have you considered the fast souring method in the lambic and mixed ferm section? I'm giving it my first go right now but I'm already happy with it, it made for a really short brewday to due to the reduced boil time

 

[cactusgarrett]

Acidulated malt shouldn't be used to get the sour profile, only to adjust mash pH. Using too much of it is the same as just dosing your wort with lactic acid - essentially acid malt is malt that's just sprayed with lactic acid anyway.

Souring in the MLT is a bit more variable and unreliable than I, myself, would prefer. For me, the slam dunk is just pitching the lacto (plantarum) in the fermenter and giving it a head start (2-3 days?) before pitching the sacc. If you cared to keep your cold side equipment free of lacto, then the extra steps of kettle souring and boiling before transferring to your fermenter is the way to go.

 

[OldDogBrewing]

Acidulated malt shouldn't be used to get the sour profile, only to adjust mash pH. Using too much of it is the same as just dosing your wort with lactic acid - essentially acid malt is malt that's just sprayed with lactic acid anyway.

Souring in the MLT is a bit more variable and unreliable than I, myself, would prefer. For me, the slam dunk is just pitching the lacto (plantarum) in the fermenter and giving it a head start (2-3 days?) before pitching the sacc. If you cared to keep your cold side equipment free of lacto, then the extra steps of kettle souring and boiling before transferring to your fermenter is the way to go.

I agree with you, souring in the fermenter with a non hop tolerant strain is the way to go for me, I'm souring a belgian witt right now, it's bringing a great citrusy feel. But I post pitched the lacto to allow the yeast to have some character and presence in the final product