Removing O2 before kettle souring

[Danny2fresh]

Looking to make a gose, how do you guys remove the oxygen from the mash before pitching the lacto? Using the ss brewtech mash tun and fts controller.

 

[Shwagger]

I wouldn't worry about it

 

[mabrungard]

It takes a sustained oxygen supply to promote the growth of wort spoilers. If you isolate the wort from atmospheric contact, those wort spoilers will quickly be overwhelmed by the anaerobic souring organisms that we want. Isolation is more important than initial depletion.

 

[cactusgarrett]

If you'd like some empirical experience, check out what the guys at Brulosophy did.

 

[Rob2010SS]

It's not necessary. I chill to 90-05*F, pre acidify to pH 4.3 and add the lacto. I then cover it with sanitized foil and keep it on the stove to monitor temps. Got my 4th kettle sour going right now using this method.

 

[Morrey]

I used to try to displace the O2 layer in my kettle by flushing CO2 into it, then sealing the lid with Saran Wrap and all that jazz. As I wanted to take ph samples as it soured, going back thru this process each time seemed a hassle.

I decided to skip all the purging and sealing, and have found no discernable difference in my finished product. Since I start the souring process at 4.5ph, this acidity should help keep most bugs at bay. I use L Plantarum lacto cultures and have success with this strain at ambient temps around 75F or so.

I will add this since you asked about removing O2 from the mash: Some folks who promote LODO will boil their mash (strike water) to help rid O2 before cooling back down to mash temps. Not sure if this is exactly what you were asking, but it is a technique used by LODO aware brewers.

 

[millsbrew]

I agree with Morrey. Boil for 10 mins then chill it. I still wrap but it is a pain resealing the plastic wrap after samples. I bought a spare regulator for my CO2 so purging is easy but I only do it at the time of pitching lacto. Not each time it’s opened. I might check once or twice before boiling. As long as you keep temps solid and pitch plenty of lacto, no need to worry.