Decided to begin my first sour experiment after almost 3 years of making non-sour beer. Brewed a Berliner Weiss and decided to kettle sour (or for me cooler sour to try and hold temp). Pitched a strain of Lacto Brevis from Wyeast's Private Collection Friday around 2:30pm into 105ish degree 1.026 unboiled wort. Intending to let sour to degree I want and then boil for 10-15 to kill lacto, and pitch German Ale yeast.
Temperature is holding between 90-100 thanks to an electric blanket and theres definitely a pellicle-ish film forming on top. I took a sample (from the bronze ball valve in my cooler) and its not quite sour yet (36 hrs) but on the front of the tongue there's a really dominant metallic taste. I'm not sure if the Lacto or the pH is interacting with something in the cooler but the only thing I can think of is the bronze ball valve that I'm drawing samples from
Anyone had any weird metal taste show up in a lacto ferm? Help is appreciated!
Temperature is holding between 90-100 thanks to an electric blanket and theres definitely a pellicle-ish film forming on top. I took a sample (from the bronze ball valve in my cooler) and its not quite sour yet (36 hrs) but on the front of the tongue there's a really dominant metallic taste. I'm not sure if the Lacto or the pH is interacting with something in the cooler but the only thing I can think of is the bronze ball valve that I'm drawing samples from
Anyone had any weird metal taste show up in a lacto ferm? Help is appreciated!