mirthfuldragon
Well-Known Member
So I am jumping in and making my first kettle sour - something kind of like a berliner weisse. It's actually part of a split batch, with half getting kettle soured and the other half going towards a quasi-New England pale ale with hallertau blanc. I have a couple of questions.
Suggestions on whether to use Goodbelly shots, Swanson L. Plantarum capsules, or buy a packet of Omega lacto blend? Have a couple ideas for keeping it warm, either using an aqarium heater water bath (~88 degrees at full bore) or maybe my Anova sous vida.
I have a starter of Omega's DIPA yeast going (Conan / Vermont Ale yeast), but now I am second guessing myself. I think I may want something with a higher attenuation for easy summer drinking. S-04 or S-05 dry yeasts would be easy, or belle saison.
Grainbill is ~25-30% wheat, 70% pale malt, looking for ~4 - 4.5% ABV. The half getting Hallertau blanc is goingto be magnum for basic bittering (~30 IBU), then blanc at 10, flameout, then a whirlpool charge.
The other half will be kettled soured; I was thinking about doing a short boil (instead of heat-pasteurization) after souring and tossing in an ounce of citra and calling it a day.
Suggestions and feedback are welcome.
[Edited: clarity and typos]
Suggestions on whether to use Goodbelly shots, Swanson L. Plantarum capsules, or buy a packet of Omega lacto blend? Have a couple ideas for keeping it warm, either using an aqarium heater water bath (~88 degrees at full bore) or maybe my Anova sous vida.
I have a starter of Omega's DIPA yeast going (Conan / Vermont Ale yeast), but now I am second guessing myself. I think I may want something with a higher attenuation for easy summer drinking. S-04 or S-05 dry yeasts would be easy, or belle saison.
Grainbill is ~25-30% wheat, 70% pale malt, looking for ~4 - 4.5% ABV. The half getting Hallertau blanc is goingto be magnum for basic bittering (~30 IBU), then blanc at 10, flameout, then a whirlpool charge.
The other half will be kettled soured; I was thinking about doing a short boil (instead of heat-pasteurization) after souring and tossing in an ounce of citra and calling it a day.
Suggestions and feedback are welcome.
[Edited: clarity and typos]
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