To pasteurize or not?

[BarrelAgedForrest]

Hi all, its been a while, ive brewed a few sours now all with great feedback and turning out well, however they have been kettle soured and then boiled and treated as regular brews from there. This one im contemplating not boiling and leaving the lacto (goodbelly) alive.

To pasteurize my blueberry lime tart ale or not to that is the question.... If i dont boil it can i still dry hop and get some light hoppy notes? Im going to use Saaz, 4lbs of blueberry, some of my lime gose which hasnt finished fermenting yet but is way more sour then this batch, and S05. Ideas? Quick as this is going down in like an hour... Just gotta go get the blueberries and Saaz.

 

[Grod1]

So its not even boiled? for gods sake at least pasteurize it. why are you not boiling?

 

[BarrelAgedForrest]

oh no i boiled it after mash to sterilize, then pitched goodbelly and let it sour after purging both the wort and carboy with co2, i have my "kettle sour" technique down to a science after 3 so far, clean, crisp and soft souring depending on length of time i leave it be. I ended up sterilizing it and topping it off with a mini mash and hopping it at 7 and flame out. Im to scared to contaminate a tap line and keg forever! lol

 

[Grod1]

cool man please explain your kettle sour tek for the rest of us. you are using how much goodbelly? going by tatste or ph meter?

 

[BarrelAgedForrest]

cool man please explain your kettle sour tek for the rest of us. you are using how much goodbelly? going by tatste or ph meter?

For sure! I've done them all the same brew wise, different lacto wise I'll describe. So, regular mash, sparge/vorlauf/lauter, once done sparging bring to boil for 10 to 15 minutes, more if you wanted to hit a higher og and didn't, etc. This sterilizez the wort totally. At this point I do not add hops! Then using a fish tank O2 stone (big round flat one works best I've found) at flame out put the stone in (attached to your co2 tank of course) to sterilize it as well. Cool to 105 degrees, aerate with co2 for 1 minute. I sour in glass carboys, so purge all O2 with c02 from the carboy then rack from kettle to carboy. I then pitch an entire container (I think they are a quart?) of MANGO goodbelly juice. Mango imparts virtually no flavor. I am currently making a blueberry lime tart ale so I used only about 7 ounces of the blueberry goodbelly and you can taste and smell it quite a bit. Regardless I then let this sit in the garage (it's summer here in norcal and that means the garage is always over 90 degrees) and let it go. I sour to taste not pH meter. As there are no other bacteria in the souring wort there is no worry of food poisoning. Once it is to my liking, usually about a week, I then dump in to the kettle, boil and hop as you would any other beer, cool, heavily aerate with 02 as the low pH is harder for sacch to ferment in then pitch sacch and that's that! My first gose turned out great and at our last HBC meeting almost 80percent of everyone there (about 30 people) in a blind tasting chose my gose over the commercial Anderson Valley gose. I was very proud of that! You couldn't visually tell the difference between the two!

 

[BarrelAgedForrest]

Key lime gose and blueberry lime tart currently fermenting, bottom image is of my grapefruit gose.

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