I'm having a go at my first sour and thought a Berliner Weiss would be an easy starting point. I'm kettle souring by tossing grain into the wort and leaving at 100f until pH drops to 3.4ish. This is a 1 gallon batch so I can afford to lose the pound of grain if something goes wrong. After souring in the kettle I will boil for 15 mins, add 4 IBU of hops then pitch s-05.
Question. Am I correct in thinking that all the sour bugs are killed in the boil I can follow normal sanitation practices on the cold side? Ie no problem using my normal plastic bucket and racking hoses etc?
Thanks in advance, apoligies if this is a dumb question.
Question. Am I correct in thinking that all the sour bugs are killed in the boil I can follow normal sanitation practices on the cold side? Ie no problem using my normal plastic bucket and racking hoses etc?
Thanks in advance, apoligies if this is a dumb question.