No boil sour

[SrLobaugh]

What would be the downside of doing a kettle sour with pitching the yeast without 2nd boil to pasturize the wort?

 

[VikeMan]

The downside would be that your fermenter and other cold side equipment would be exposed to large amounts of bacteria. Some worry about this and some don't, but it's the reason kettle souring exists in the first place.

 

[Jag75]

If your not aware of co pitching sour check it out . I would do the boil though. I take it your not adding any hops .

 

[danimal92sport]

If your not aware of co pitching sour check it out . I would do the boil though. I take it your not adding any hops .

I do one co-pitch beer every few months with US-05 and lacto (sour pitch) with no hops. It’s incredibly easy and always makes a great sour. I will be adding a small dry hop in to my current one to stop the souring process at a slightly less tart level to see what I think. Ive aged them all on different fruits and these sours are huge crowd pleasers. I always do a 1hr boil just because. I could certainly shorten it, but wouldn’t eliminate it for the reasons mentioned above.

Dan

 

[danimal92sport]

double post, sorry

 

[cmac62]

If you don't pasteurize the bugs will take it down and far as it will go and it will be puckeringly sour.

 

[Calder]

Did you boil before souring? If you did and added the lacto bacteria after the boil, it should be no problem. I don't sour in the kettle, but sour in the fermenter and then add yeast after it is sour, with no boil inbetween. Once the yeast start making alcohol, the souring will stop (really slow down).

However, if you didn't boil at the start, you will have lots of different bacteria in there, and I'm not sure what will happen.

 

[SrLobaugh]

Did you boil before souring? If you did and added the lacto bacteria after the boil, it should be no problem. I don't sour in the kettle, but sour in the fermenter and then add yeast after it is sour, with no boil inbetween. Once the yeast start making alcohol, the souring will stop (really slow down).

However, if you didn't boil at the start, you will have lots of different bacteria in there, and I'm not sure what will happen.

This is exactly what I did, boiled the mash and soured in the fermenter. Crossing fingers at this point. Lol

 

[SrLobaugh]

If your not aware of co pitching sour check it out . I would do the boil though. I take it your not adding any hops .

I did add a very small amount amount of hops. 1oz of hallertau