kproudfoot
Well-Known Member
- Joined
- Apr 4, 2015
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Going to attempt to make my fist sour this weekend and keep going back and forth how to do it. Was originally going to do a more tradition sour and let it age but have decided to do a kettle sour instead. But now how to exactly do that. My understanding is that I need to keep the wort around 80-90 degrees for 1+ days. I was going to cool it then. Wrap my keg in Saran Wrap and blankets but basement is pretty cold this time of year so I thought about pumping into my spike conical that has the heater and then pumping back a few days later. I know I need to make sure to completely clean the conical but should this work?
Thanks.
Thanks.