What's Brewing?

[jamie_savoie]

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 I'm 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 there's 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)

[Two Wheeler]

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.

[jamie_savoie]

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.

It's 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 don't mind lower temp (70-80F)

[robcoombs]

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 I'm 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 there's 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.

Sent from my SM-G935W8 using Tapatalk

[mikegraham]

First brew day in over 2 months it will be a basic pale ale for the rest of the summer. Now to plan something different for next week to brew.

[pliny]

Same here, I hadn't brewed since April 30th.
Brewed a Belgian Bruin/Belgian Dubbel (Leffe Brune Clone) on Tuesday. Not super strong or anything, but I think if it finishes where I think, it'll be something like 5.9% ABV (instead of the suggested 6.5%ABV) which is fine with me given that I'll end up with 10 gallons of it.

[Two Wheeler]

Oh man I'm way behind on brewing it's been super nice and busy this summer. And my keg fridge died! Gotta get back at it!

[mikegraham]

Sounds like we are all in the same boat here

[jamie_savoie]

I'm quite the opposite here, brewing like twice per months. Two weeks ago I did a hopfenweisse with hull melon, I have a starter ready to brew a NEIPA and I also have a lacto starter for more fruited/hoppy sours

[feldmann]

I've gotten really behind with brewing. I'm brewing today for the first time in two months. I told myself that I wasn't making any plans besides brewing and cleaning the house inbetween.

I guess its probably a little late in the season now but I'm making some summer beers in the next few days/weeks. Today I'm brewing a Weizen, next on the list is a Belgian Pale Ale followed by a Saison.

I need to get my sour and wild beer pipeline going again...that dried up a long time ago...

[shazapple]

I've started brewing 10 gal batches which is nice but cuts down on the variety.

[feldmann]

Everytime I brew something really good I wish that I brewed 10Gal. Everytime I brew something awful I'm glad I brew 5Gal.

[mikegraham]

Everytime I brew something really good I wish that I brewed 10Gal. Everytime I brew something awful I'm glad I brew 5Gal.

Some weekend you want to split a 10 let me know. Like doing the 10 but wiah I have more variety

[mikegraham]

I've started brewing 10 gal batches which is nice but cuts down on the variety.

Reason we need a keg swap 

[mikegraham]

Hump day brew night why did I do this it's so hot out. Brewing a brown ale