Is it possible to make acid malt?

[jceg316]

Yes, next time I make a kettle sour, which will hopefully be soon, I'm planning on souring a middle of the road type IPA. Not thought about recipe or anything yet, still looking into the best sour techniques. I don't have the ability to purge with CO2, so am now thinking to boil for 10mins to sterilise, cool the wort to ~35°c, add "pure" lactose and leave for a day or 2. I'll ferment with US-05 probably. I have a grainfather, can do the whole thing in there and cover the kettle with cling film as well as the lid.

In terms of getting acid malt from GEB, I did notice they have this https://www.geterbrewed.com/lactobacillus-brevis-wlp672/ which isn't bad if I'm paying for delivery anyway.

 

[strange-steve]

Steve, Swanson have stopped making those capsules so you might want to grab some whilst there are still some stockists.

Oh really, where did you hear that?

 

[F00b4r]

From Swansons themselves, so any you see online are the last of stock so worth grabbing and sticking in the fridge as they have a shelf life and cell count will diminish fairly fast otherwise.
There is another company that makes similar ones with just the subtle culture in but most others are a mix.

 

[strange-steve]

From Swansons themselves, so any you see online are the last of stock so worth grabbing and sticking in the fridge as they have a shelf life and cell count will diminish fairly fast otherwise.
There is another company that makes similar ones with just the subtle culture in but most others are a mix.

That's a shame. What about the acidophilus, do you know if they still make them?

 

[F00b4r]

That's a shame. What about the acidophilus, do you know if they still make them?

No idea on that but they where pretty responsive on their web chat to any questions.

 

[jceg316]

I've not got round to kettle souring yet; I've made a gose using acid malt in the mash and I've been waiting on some Ebbegarden to arrive, which is a mixed culture containing lacto.

I was hoping to make some sour beers using Ebbegarden but it's not turned up, so was thinking of making my own blend of flavourful yeast and lacto, but was wondering pitching lacto post boil. Was planning to lower the wort pH with acid malt towards the end of the mash, then pitch a blend of lacto and sacc after the boil. If I use another kveik strain (isolate) I can ferment in the 30s which is favourable to both yeasts. I won't hop the beer due to lacto, so a flavourful yeast like one of the kveik strains will be much needed.

Would I need to mash high so the lactobacillus doesn't eat all the proteins?

With lactobacillus, am I right in thinking it sours within a few days unlike pedio or Brett which takes months?