tiredofbuyingbeer
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I'm attempting my first sour: a kettle soured gose. Consequently, I'm asking every question I can think of on this forum to make sure I don't mess it up.
I pitched lacto about 24 hours ago, and I haven't seen any drop in pH on my (new) pH meter. It's still 4.6, where it was when I pitched yesterday.
Process details:
I soured the wort to about 4.6 with lactic acid. Then I boiled for 10 minutes, and then cooled to about 118F. I tried making a 1L lactic acid starter in my Instant Pot (the way I normally make yogurt), but I guess I didn't give it enough time--about 16 hours--because I didn't see any major pH change with that. The starter used DME and a homemade yogurt culture packet. I pitched what I had in the starter, along with another packet that I dumped directly in the kettle.
I've been so-so at temperature control. It started at about 118F, in a brew bag, but I've also circulated gallon jugs of hot tap water and a near-boiling kettle from the stove. My thermometer in the brew bag has fluctuated mainly between 95 and 105, with a low of about 85F in the morning. The kettle is remarkably good at holding a temperature. I normally do 90 minute BIAB mashes, and I normally only see a degree or two drop even if I don't add heat at any point.
I wrapped the kettle in saran wrap and then put a lid on it, but I'm not sure this is really keeping much oxygen away. I'm hoping the lowered pH, boiling, and temperature will keep other microbes out.
I pitched lacto about 24 hours ago, and I haven't seen any drop in pH on my (new) pH meter. It's still 4.6, where it was when I pitched yesterday.
Process details:
I soured the wort to about 4.6 with lactic acid. Then I boiled for 10 minutes, and then cooled to about 118F. I tried making a 1L lactic acid starter in my Instant Pot (the way I normally make yogurt), but I guess I didn't give it enough time--about 16 hours--because I didn't see any major pH change with that. The starter used DME and a homemade yogurt culture packet. I pitched what I had in the starter, along with another packet that I dumped directly in the kettle.
I've been so-so at temperature control. It started at about 118F, in a brew bag, but I've also circulated gallon jugs of hot tap water and a near-boiling kettle from the stove. My thermometer in the brew bag has fluctuated mainly between 95 and 105, with a low of about 85F in the morning. The kettle is remarkably good at holding a temperature. I normally do 90 minute BIAB mashes, and I normally only see a degree or two drop even if I don't add heat at any point.
I wrapped the kettle in saran wrap and then put a lid on it, but I'm not sure this is really keeping much oxygen away. I'm hoping the lowered pH, boiling, and temperature will keep other microbes out.
