How to start sauergut culture

[okiedog]

What is the best way to start a sauergut culture, and what strain or strains work best? I have to admit that I know little or nothing about using sauergut in the mash. But I am interested in learning how to start and maintain a supply of sauergut, and using it to adjust mash ph.

 

[Big Monk]

What is the best way to start a sauergut culture, and what strain or strains work best? I have to admit that I know little or nothing about using sauergut in the mash. But I am interested in learning how to start and maintain a supply of sauergut, and using it to adjust mash ph.

This isn't a bad way to start:

A Sauergut Reactor - Low Oxygen Brewing
http://www.lowoxygenbrewing.com/ingredients/a-sauergut-reactor/

We use the old school Kolbach calculations that you can find in the Kunze text that states for a 0.1 drop in pH using 0.8% acid solution, you would use 60 ml/kg for the mash or 30 ml/kg in the boil.

I wrote out a full equation in our spreadsheet and if I get the chance I'll post it here.

EDIT - ((Sauergut Amount (ml)/(0.008/(Sauergut Acid %/100)))/(60*Grist Weight (kg)))*0.1

I'll double check this later. I don't seem to recall where I got the 0.008 constant from. I think it may have been atrial and error.

 

[okiedog]

Thanks, RPIScotty! I have checked out the links. One question though: the fresh malt is the source of lactobaccillus? Do you know or care what strain or strains are introduced to the culture/wort?

 

[Big Monk]

Thanks, RPIScotty! I have checked out the links. One question though: the fresh malt is the source of lactobaccillus? Do you know or care what strain or strains are introduced to the culture/wort?

Not really. Just use a fresh pils malt. Weyermann will work well.

 

[okiedog]

I'm thinking of making a Gose one of my next brews. Do you target pH or degree of sour taste in this style?