Started my first kettle sour on Monday. The top of the brew still looks clean and clear with no sign of action on behalf of the L.Plantarum. Is there any way to know if it is working other than testing the pH/taste testing?
Kettle Sour Questions
- Thread starter Oyarsa
- Start date
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Interesting description. I'm not sure my sniffer is that sophisticated. I just lifted the lid and sniffed. Smells pretty much like I would expect unhopped wort. I don't think I've done anything wrong. Only less than ideal issues are that it is at room temperature (about 72 Fahrenheit) and I didn't specifically aerate the wort.
I may just have to try a sample. I was trying to avoid unnecessary exposure, but I suppose it's fine as long as I sanitize my utensil.
I may just have to try a sample. I was trying to avoid unnecessary exposure, but I suppose it's fine as long as I sanitize my utensil.
@RPh_Guy described it about the best anyone could. I'm not even sure how to describe that. You can almost smell the tartness/lactic acid that is created. You'll definitely notice a change in aroma, it's quite obvious.
For a kettle sour, you shouldn't be aerating the wort so you didn't do that wrong. My process is usually as follows...
1. Perform mash, sparge and lauter as usual.
2. Once you have pre boil volume in kettle, perform a short (10 min) boil.
3. Chill the wort down to your desired temp. For me, I always use Omega Lacto (OYL-604 I think) so my temp is usually right 93*F.
4. Pre acidify to 4.0-4.4 pH with lactic acid.
5. Pitch 1 packet of Omega Lacto per 5 gallons
6. Cover with sanitized plastic wrap and tinfoil.
7. Let sit until desired pH is reached, usually 36 hours is enough to hit my 3.1 - 3.2
8. Proceed as usual.
For a kettle sour, you shouldn't be aerating the wort so you didn't do that wrong. My process is usually as follows...
1. Perform mash, sparge and lauter as usual.
2. Once you have pre boil volume in kettle, perform a short (10 min) boil.
3. Chill the wort down to your desired temp. For me, I always use Omega Lacto (OYL-604 I think) so my temp is usually right 93*F.
4. Pre acidify to 4.0-4.4 pH with lactic acid.
5. Pitch 1 packet of Omega Lacto per 5 gallons
6. Cover with sanitized plastic wrap and tinfoil.
7. Let sit until desired pH is reached, usually 36 hours is enough to hit my 3.1 - 3.2
8. Proceed as usual.
Ok, so you're using the omega blend. I love that stuff.
However, it's a bit slower at room temp. I used to always move my kettle to the stove so that I could fire up the stove and gently raise temp if I needed.
However, it's a bit slower at room temp. I used to always move my kettle to the stove so that I could fire up the stove and gently raise temp if I needed.
doogie
Well-Known Member
When I did my one and only kettle sour I held my kettle at 100 degrees F for a day or two (Sitting in front of a space heater). Soured nicely.
To REALLY know if it's working, taste test or pH test is the only real way.
RPh_Guy
Bringing Sour Back
It may be difficult to taste sourness while the wort is still sweet.
If you ultimately decide the culture was dead and the wort isn't sour...
You can find some L plantarum locally. GoodBelly and RenewLife Ultimate Flora are pretty widely available.
If you have to pitch more Lacto anyway, it's not too late to use the fast sour process that I recommend:
https://www.homebrewtalk.com/forum/threads/fast-souring-modern-methods.670176/
If you ultimately decide the culture was dead and the wort isn't sour...
You can find some L plantarum locally. GoodBelly and RenewLife Ultimate Flora are pretty widely available.
If you have to pitch more Lacto anyway, it's not too late to use the fast sour process that I recommend:
https://www.homebrewtalk.com/forum/threads/fast-souring-modern-methods.670176/
I use two on my stainless steel kettle to keep temp up.
I put the kettle on a burner on low for about 30 minutes. Just enough to warm it up slightly. When I took it off, I took a new whiff. This time, I can smell a faint tartness. I think the heat helped volatize the compounds to make it easier to smell. Now I'll just be patient to Friday and reassess.
Liam569
Member
Be sure to let us know the results and what you get 
Will do. I can say for sure that it is souring/soured now. I probably was just impatient, but the short bit of heating on the stove possibly helped some. I can smell what RPh_Guy described. Today I will taste a sample right before starting the boil.
I tasted a tiny sample today with a thankfully sanitized wand. It wasn't nearly as sour as I anticipated. It is definitely getting sour, but considering this is going to be diluted later on, it didn't seem sour enough. So, I'm sticking it on the stove for a little bit and giving it till Monday.
I know it's too late as you already gone this far but you should try the co pitch sour RPH guy is talking about next time . Its fast and turns out great.
