Wy5335 temperature question

[eric19312]

I am fermenting a Gose now. I've previously done BW with sour wort using uncrushed grain. Held wort at 110 for 2-3 days then either boiled, chilled, and pitched sacc or just chilled and pitched the sacc.

This batch we are trying Wy5335. Boiled the wort and chilled to 105F, pitched 2 packs in 12 gal, sitting in ferm chamber at 100.

According to Wy site this may be too hot for their bugs. Anybody else have experience with this culture? Should I get temps down to their recommended range or (65-95) or keep it here?

Planning to sample at 48 hrs to check pH and taste, drop to 65, when "ready" and pitch 3 packs US05.


Sent from my iPad using Home Brew

 

[Oldsock]

I used 5335 warm and it soured, although not as much as the other strains under similar conditions.

How did it turn out?

 

[eric19312]

Still souring. I have a theory that it is hard to tell how sour something really is while it is still so sweet. Measuring pH daily, with a shot of CO2 after each sample. Should have put a sample port on this fermenter...
Day 0 pH 5.45 sg 1.062 in hydrometer - 100F
Day 1 pH 4.90 sg 14.3 brix (refractometer) - 100F
Day 2 pH 4.55 sg 14.0 brix - 100F
Day 3 pH 4.56 sg 14.1 brix - 100F
Day 4 pH 4.07 sg 13.9 brix - 100F, cut heat let temp start slowly decrease
Day 5 pH 3.74 sg 13.5 brix - 85F, started chilling
Day 6 pH 3.69 sg 12.3 brix - 68F, pitched 3 packs US05

The samples seem to taste a bit more sour/tart each day but hard to tell as sweet is still dominating the flavor. Tomorrow night I will pitch the sacc at 68F and let it ferment out there for 2 weeks while I go on vacation.

I will be visiting Modern Times for sure while in San Diego.

 

[duboman]

I was advised by wyeast to hold at 95 on my Gose, dropped to pH 3.8 in 5 days


Sent from the Commune

 

[eric19312]

I was advised by wyeast to hold at 95 on my Gose, dropped to pH 3.8 in 5 days


Sent from the Commune

That sounds pretty close to where I will be. Did it taste sour?

 

[duboman]

Definitely sour but not Berliner Weiss sour as it's not supposed to be to style.

I soured prior to the boil. Once it got to the level I desired I crashed the vessel down to 37oF for a few days to halt the lacto and then did the traditional boil and pitched wy1007, worked perfectly and the Gose is delicious


Sent from the Commune

 

[eric19312]

Just updated my pH table, hit 3.74 on day 5, its pretty sour to me. Chilling to 68 going to pitch US05 without boiling.

 

[AlwaysCivil]

This sounds like a super exciting and tasty project to me

 

[eric19312]

Day 6 got to 3.69. Gravity has been dropping. Got temp down to 68F and pitched 3 packs of US05.

I had read that WY does not produce CO2 but throughout the lacto only fermentation there was a fair amount of bubbling and almost a krausen type head on the fermenter.

 

[rupert130]

Has anyone noticed a distinct sulfur-y smell from wyeast 5335 when it's doing its thing? I definitely got that from my Berliner, but the flavor was what I expected it to be. Just wondering...

 

[duboman]

Has anyone noticed a distinct sulfur-y smell from wyeast 5335 when it's doing its thing? I definitely got that from my Berliner, but the flavor was what I expected it to be. Just wondering...

Nope, I got extreme wet, skanky dog smell


Sent from the Commune

 

[eric19312]

Quick update if anybody still following

Racked beer into 3 secondaries last night. So timeline was 6 days lactic fermentation only (5 days 105 with one day to ramp down to 70), followed by 16 days at 68F with US-05.

One secondary is plain, one was racked onto cucumber, one onto watermelon.

pH was 3.55 and FG was 1.010 for apparent attenuation of 83%. The secondaries were topped up with boiled and cooled water and got an extra dose of salt. This should bring ABV down to about 5% in the finished product.

My brewing partner and I disagreed about level =of sourness. To me it was plenty sour for a style which I understood to be less sour than berliner weisse. It was similar sourness to a Gose I tried recently at White Labs, but a lot less salty. My brewing partner disagrees (that it is sufficiently sour) and proposes adding some lactic acid at packaging. He is the sourhead so will probably win this debate.

 

[dantheman13]

Quick update if anybody still following

Racked beer into 3 secondaries last night. So timeline was 6 days lactic fermentation only (5 days 105 with one day to ramp down to 70), followed by 16 days at 68F with US-05.

One secondary is plain, one was racked onto cucumber, one onto watermelon.

pH was 3.55 and FG was 1.010 for apparent attenuation of 83%. The secondaries were topped up with boiled and cooled water and got an extra dose of salt. This should bring ABV down to about 5% in the finished product.

My brewing partner and I disagreed about level =of sourness. To me it was plenty sour for a style which I understood to be less sour than berliner weisse. It was similar sourness to a Gose I tried recently at White Labs, but a lot less salty. My brewing partner disagrees (that it is sufficiently sour) and proposes adding some lactic acid at packaging. He is the sourhead so will probably win this debate.

Out of the few commercial Goses I have had (Sam Adams, Upright, and Cascade that I can recall) all of them were less sour than every Berliner I've had. The 2014 BJCP also mentions that as an aspect of the style, so you can easily argue against adding lactic acid.