TairyHesticles
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- Dec 17, 2008
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Hi all!
I currently have 7 gallons of wort, pre-boil, that has been separated from the mash for a saison I am trying to sour in the kettle. 36 hours ago I pasteurized and chilled the wort down to 120 F before pitching 1 packet of yorgurt culture. I have kept the temperature between 100 F - 115 F by using my stove top since then. After checking the temp once again a few minutes ago I still have no sour flavor or aroma. What gives?!? I may be wrong, but the aroma I'm getting now is more reminiscent to tomato soup than to sweet wort (DMS?).
Does anyone have experience using a yogurt culture in this context? If so, did I pitch enough culture? Could I have killed it by pitching at 120 F? What might this new, odd aroma be? Should I waste good yeast on this wort, or start over again?
I've searched the site for related threads, but none were very helpful for my current situation. Any insight would be appreciated. Thanks!
I currently have 7 gallons of wort, pre-boil, that has been separated from the mash for a saison I am trying to sour in the kettle. 36 hours ago I pasteurized and chilled the wort down to 120 F before pitching 1 packet of yorgurt culture. I have kept the temperature between 100 F - 115 F by using my stove top since then. After checking the temp once again a few minutes ago I still have no sour flavor or aroma. What gives?!? I may be wrong, but the aroma I'm getting now is more reminiscent to tomato soup than to sweet wort (DMS?).
Does anyone have experience using a yogurt culture in this context? If so, did I pitch enough culture? Could I have killed it by pitching at 120 F? What might this new, odd aroma be? Should I waste good yeast on this wort, or start over again?
I've searched the site for related threads, but none were very helpful for my current situation. Any insight would be appreciated. Thanks!