Rudeboy
Well-Known Member
I want to make a Kettle Sour. I know some purists are against it but when people cut it down for being cheap and easy. I thought "Cheap? Easy? That sounds like me."
So not planning on hitting a style or cloning anything. If you're in Canada Russell's The Kettle Sour is about what I'm looking for. But not a clone just the ballpark. Nice tart lawnmower beer for summer.
I have read the BYO article, watched the Basic Brewing episode, and searched forums but some of the advice is contradictory or steps missed out entirely in one and emphasized in others. So I'm not sure of best practices.
So planning on 50% 2-Row, 50% white wheat for 1.050'ish wort. Normal mash and sparge. Using Wyeast 5335.
Question 1: Heat to 180 for 15 minutes to pasteurize, or boil quickly?
Question 2:Cool to 110 F, or 90 F? Is it important to keep it tight to 90 or can I bounce between 90 and 110 with no ill effects?
Question 3: CO2 blanket? I take it the Lacto will be working anaerobically, is a CO2 blanket necessary? Would boiling help de-oxygenate the wort?
Question 4: Some say to pre-acidify the water with bottled 88% Lactic acid to give the lactobacillus a head start, how much? What pH am I looking for at the pre-acidification stage.
Question 5: How long? 24 hours 48 hours? They say to taste but I don't think I'll be able to tell in a non-hopped sweet wort. What pH should I be looking for?
Question 6: If I get dirty diapers smell is it a dumper or will it change to something palatable over time?
Then boil add cascades to IBU's in the teens and ferment out with US-05. Does that sound good?
Thanks
Rudeboy
So not planning on hitting a style or cloning anything. If you're in Canada Russell's The Kettle Sour is about what I'm looking for. But not a clone just the ballpark. Nice tart lawnmower beer for summer.
I have read the BYO article, watched the Basic Brewing episode, and searched forums but some of the advice is contradictory or steps missed out entirely in one and emphasized in others. So I'm not sure of best practices.
So planning on 50% 2-Row, 50% white wheat for 1.050'ish wort. Normal mash and sparge. Using Wyeast 5335.
Question 1: Heat to 180 for 15 minutes to pasteurize, or boil quickly?
Question 2:Cool to 110 F, or 90 F? Is it important to keep it tight to 90 or can I bounce between 90 and 110 with no ill effects?
Question 3: CO2 blanket? I take it the Lacto will be working anaerobically, is a CO2 blanket necessary? Would boiling help de-oxygenate the wort?
Question 4: Some say to pre-acidify the water with bottled 88% Lactic acid to give the lactobacillus a head start, how much? What pH am I looking for at the pre-acidification stage.
Question 5: How long? 24 hours 48 hours? They say to taste but I don't think I'll be able to tell in a non-hopped sweet wort. What pH should I be looking for?
Question 6: If I get dirty diapers smell is it a dumper or will it change to something palatable over time?
Then boil add cascades to IBU's in the teens and ferment out with US-05. Does that sound good?
Thanks
Rudeboy