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Author Topic: What's Brewing?  (Read 67098 times)

Offline jamie_savoie

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Re: What's Brewing?
« Reply #465 on: June 12, 2018, 09:54:20 AM »
Sounds awesome Jamie!

What's your kettle sour set up/process?

1- Mash with some acid malt (something like 5-6%) (you can also use lactic acid but I find it easier using acid malt in the mash)
2- Sparge like normal and chill to 100F
3- Pitch lacto into the kettle. Either with a 2L lacto starter or open 2 caps or probiotic per litre. (I prefer making a starter using 2 caps, 5-6 days in advance). You can also pitch a handful of grains into the kettle but Iím not a fan.
4- Let it sour for 24-48h until desired pH level (aim for 3.3-3.5). A pH meter is handy here but you can also go by taste. It help speed up the process if you can keep the kettle in the 80-100F range.
5- Boil for 15 min, chill and pitch sacch yeast to clean up
6- 4-5 days after add your fruits addition if you have any
7- Ready for packaging after 2 weeks

You can also do a co pitch. So do a beer like normal, mash, sparge boil and chill. Pitch lacto starter for 2-3 days then pitch sacch. But this way you have less control on the final pH. I prefer this method for long term sour or if thereís brett involved.

For kettle sour I use Jamieson probiotic which only has lacto-plantarum. For co-pitching I use Garden of Life (which is multi strains but it got plantarum, delbrueckii and brevis)


Offline Two Wheeler

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Re: What's Brewing?
« Reply #466 on: June 12, 2018, 10:03:24 AM »
Awesome, thanks for the details! I might have to give this a try sometime. I think my main struggle would be maintaining the proper temp for any amount of time.
Jordan Harris
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Offline jamie_savoie

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Re: What's Brewing?
« Reply #467 on: June 12, 2018, 10:24:15 AM »
Awesome, thanks for the details! I might have to give this a try sometime. I think my main struggle would be maintaining the proper temp for any amount of time.
Itís not a necessity holding the temp, it just help to sour faster. I keep my kettle at around 80-85F using 2 wine belts. Plantarum donít mind lower temp (70-80F)

Offline robcoombs

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Re: What's Brewing?
« Reply #468 on: June 12, 2018, 05:04:51 PM »
Sounds awesome Jamie!

What's your kettle sour set up/process?

1- Mash with some acid malt (something like 5-6%) (you can also use lactic acid but I find it easier using acid malt in the mash)
2- Sparge like normal and chill to 100F
3- Pitch lacto into the kettle. Either with a 2L lacto starter or open 2 caps or probiotic per litre. (I prefer making a starter using 2 caps, 5-6 days in advance). You can also pitch a handful of grains into the kettle but Iím not a fan.
4- Let it sour for 24-48h until desired pH level (aim for 3.3-3.5). A pH meter is handy here but you can also go by taste. It help speed up the process if you can keep the kettle in the 80-100F range.
5- Boil for 15 min, chill and pitch sacch yeast to clean up
6- 4-5 days after add your fruits addition if you have any
7- Ready for packaging after 2 weeks

You can also do a co pitch. So do a beer like normal, mash, sparge boil and chill. Pitch lacto starter for 2-3 days then pitch sacch. But this way you have less control on the final pH. I prefer this method for long term sour or if thereís brett involved.

For kettle sour I use Jamieson probiotic which only has lacto-plantarum. For co-pitching I use Garden of Life (which is multi strains but it got plantarum, delbrueckii and brevis)

This should be a permanent note on the forum for people to easily find. Simple, straight forward, well explained.

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