spittybug
Well-Known Member
I'm not a huge sour fan, but with all precautions in place to not contaminate my whole brewery, I made a sour using White Labs(?) Belgian sour mix yeast and what was essentially a witbier grain bill. It's sitting in a dedicated corny keg as a fermenter and been at it for about 5 months at ~85* F. I need to do a final gravity check, but it's going to be somewhere around a 6% beer I believe.
I just tasted it and I definitely get the Brett which I like and it is sour enough for my liking. I figure cold and carbonated it will 'pop' sour even more. pH is right around 3.7 per my calibrated meter.
At this point do I cold crash, transfer to a clean keg and carbonate? Should I be doing something to stop the souring at all? I'm going to make sure to have a sacrificial picnic tap to use so that I don't go through my keezer taps.
Thanks for the advice.
I just tasted it and I definitely get the Brett which I like and it is sour enough for my liking. I figure cold and carbonated it will 'pop' sour even more. pH is right around 3.7 per my calibrated meter.
At this point do I cold crash, transfer to a clean keg and carbonate? Should I be doing something to stop the souring at all? I'm going to make sure to have a sacrificial picnic tap to use so that I don't go through my keezer taps.
Thanks for the advice.