I don't own a ph reader yet...

[sborz22]

But, I was wondering if I tasted the kettle souring every 12 hours while the Lactobacillus to get my desired sourness, would that PH and sour character remain the same post fermentation?

Still new here, but learning a ton!

Thanks all!

 

[ancientmariner52]

Folks have made beer for thousands of years, and we've had pH meters for what, 80 years, maybe?

Go for it, and tell us how it worked out. That being said, I bought a pH meter for $15. I don't expect it to last, but I want to try what you are doing on the cheap.

 

[sborz22]

Folks have made beer for thousands of years, and we've had pH meters for what, 80 years, maybe?

Go for it, and tell us how it worked out. That being said, I bought a pH meter for $15. I don't expect it to last, but I want to try what you are doing on the cheap.

Sometimes I forget that it hasn't always been overly scientific yet it has always been beer! Thanks for the suggestion, I may in fact go for a cheap one for now.

 

[cactusgarrett]

In that case, consistency and/or repetition will be your best tools. You won't get a 1-for-1 translation of the sourness after kettle souring vs after fermentation, since (obviously) the flavor profile will change either after your boil or after fermentation. Different flavors could mask the sourness, while other factors could change it.

Without a pH meter, the best way to know how what you're tasting post-souring relates to the post-ferment beer is to repeat the process with the same variables - same bittering level, same yeast, etc. Gaining that experience will give you the tool to say "okay, this tastes 8 on my sour scale post-kettle sour, but i know with this yeast and that hop variety, it typically results in a 6 after fermentation."

 

[sborz22]

In that case, consistency and/or repetition will be your best tools. You won't get a 1-for-1 translation of the sourness after kettle souring vs after fermentation, since (obviously) the flavor profile will change either after your boil or after fermentation. Different flavors could mask the sourness, while other factors could change it.

Without a pH meter, the best way to know how what you're tasting post-souring relates to the post-ferment beer is to repeat the process with the same variables - same bittering level, same yeast, etc. Gaining that experience will give you the tool to say "okay, this tastes 8 on my sour scale post-kettle sour, but i know with this yeast and that hop variety, it typically results in a 6 after fermentation."

Thats a good point. I didn't even think of what masking different yeast may contribute.

 

[radwizard]

I got my PH meter specifically for Kettle Sours. I think it is pretty important to pre-acidify before pitching your bacteria, a PH meter makes that a lot easier.

In my opinion, doing a longer mixed fermentation is easier to do by using sensory alone.

Not trying to discourage, tho. I am sure you can make a good beer using a number of different methods. If you can, you should do several batches. That way you can blend if need be.