BitterSweetBrews
Tim Trabold
First a bunch of background.
Today a local brewery, Nebraska Brewing Company, had a View the Brew wort making event. For 3-4 hours (and $15) we could watch them make a batch of wort from mash through the boil. They also had some great presentations of what they do on a commercial scale. When the brew day was finished, we got to take away 5 gallons of the finished wort. They also sold, for the same $15, 5 gallons to people who didn't want to watch the brewing process (which was pretty cool). They brewed 20 barrels of Red Ale.
In a couple months there will be a tasting event and contest of the brews made from the wort. Some people will just pitch yeast, others will get more creative, like me.
I want to sour my wort and make it into a Flanders Red or something close. I am kettle souring it with some FAGE yogurt for the lacto-bacillis, I mixed a couple tablespoons yogurt with a couple cups of wort and added it to it in my boil kettle (no starter). The starting gravity is 1.067 and I measured the ph at 4.9/5.0. When it has soured I will rais the temp to kill the lacto, chill it and pitch a pack either S-04 or Belle Saison yeast.
Since I brew electric, keeping the temp at 110 will not be a problem. Since I don't want the boil kettle element burning/killing the bacteria I am using my immersion chiller as an immersion heater. I am keeping the water in my HLT at 113 degrees. I am using the sensor in my boil kettle, set at 110 degrees, to turn on a pump to recirculate HLT water through the immersion coil which is immersed in the wort.
So here is my question. The wort was hopped with about .5oz, 13% Simcoe per 5 gallons at 30 minutes. So it has an estimated IBUs at around 25. Hops can inhibit the growth of lacto-bacillus. How long is it going to take for the wort to sour before I can raise the temp to kill the bacteria.
Any comments or ideas? Will it sour? Which yeast should I use?
Today a local brewery, Nebraska Brewing Company, had a View the Brew wort making event. For 3-4 hours (and $15) we could watch them make a batch of wort from mash through the boil. They also had some great presentations of what they do on a commercial scale. When the brew day was finished, we got to take away 5 gallons of the finished wort. They also sold, for the same $15, 5 gallons to people who didn't want to watch the brewing process (which was pretty cool). They brewed 20 barrels of Red Ale.
In a couple months there will be a tasting event and contest of the brews made from the wort. Some people will just pitch yeast, others will get more creative, like me.
I want to sour my wort and make it into a Flanders Red or something close. I am kettle souring it with some FAGE yogurt for the lacto-bacillis, I mixed a couple tablespoons yogurt with a couple cups of wort and added it to it in my boil kettle (no starter). The starting gravity is 1.067 and I measured the ph at 4.9/5.0. When it has soured I will rais the temp to kill the lacto, chill it and pitch a pack either S-04 or Belle Saison yeast.
Since I brew electric, keeping the temp at 110 will not be a problem. Since I don't want the boil kettle element burning/killing the bacteria I am using my immersion chiller as an immersion heater. I am keeping the water in my HLT at 113 degrees. I am using the sensor in my boil kettle, set at 110 degrees, to turn on a pump to recirculate HLT water through the immersion coil which is immersed in the wort.
So here is my question. The wort was hopped with about .5oz, 13% Simcoe per 5 gallons at 30 minutes. So it has an estimated IBUs at around 25. Hops can inhibit the growth of lacto-bacillus. How long is it going to take for the wort to sour before I can raise the temp to kill the bacteria.
Any comments or ideas? Will it sour? Which yeast should I use?
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