Kettle souring

[MickDundee]

I did mine in a corny keg and brew fridge at 35c. It's a good method if you have both, as it allows purging with co2 which reduces the risk of isovaleric and Butyric acid production.

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I have neither. No room at the moment, hopefully when we move house in 3 or 4 years time I’ll at least have a garage for brewing in.

 

[stz]

I use a chest freezer with a greenhouse heater for fermentation and it'll hold 37C without a bother, 40+ is a bit more unstable, but 42 or so a-ok.

 

[F00b4r]

I did mine in a corny keg and brew fridge at 35c. It's a good method if you have both, as it allows purging with co2 which reduces the risk of isovaleric and Butyric acid production.

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From what I have read if you are using a pure culture rather than a sour mash you don't need to purge with CO2, just ensure that your acidify the wort.

 

[F00b4r]

So did you source those from a local health food shop? What yeast did you use post kettle sour and boil?


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They can also be bought here, although the price seems to jump around significantly.

By the way store them refrigerated.

 

[Sadfield]

From what I have read if you are using a pure culture rather than a sour mash you don't need to purge with CO2, just ensure that your acidify the wort.

Quite possibly, although purging with CO2 is a very simple and cost effective process.

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[MrRock]

I just used yoghurt for a Berliner Weisse, I think it was Sainsbury's own brand fat free natural yogurt as that's what was in the fridge anyway.
From memory it'll say on the label if it has a lacto strain in it, and make sure whatever you use hasn't been pasteurised.

A few tablespoons in a starter kept around 32C for 36 hours and then pitched that kept at 40C for 48 hours until the ph had dropped between 3.3 to 3.8.

I was aiming for around 40C for that starter, but struggled to keep the temperature up in the brew fridge as it was in December, it still worked just took a bit longer.
After pitching I used the Inkbird controller attached to my induction hob and that worked fine, so I'd maybe do that with a water bath for the starter next time too.

 

[Hoddy]

More importantly how did the beer turn out?????

 

[Sadfield]

Just last week I used Swansons Lactobacillus Plantarum capsules. I used 3 in a 11L batch at 35c, went down to 3.2 in 36 hours. Would probably done it with less in a shorter time had I pre-soured the wort.

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Bottled this tonight and am quite pleased how clean the souring turned out, none of Yoghurty/cheeseyfeet notes that are occasionally present in some commercial examples. The upside of being able to use a sealed container, I guess.

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[MrRock]

More importantly how did the beer turn out?????

I split the batch and did a plain & dry hopped version, both turned out pretty good, refreshing with a nice tang.

 

[josh18t]

I used a small bottle of Kefir drink (150ml but don’t use it all) from Sainsbury’s last Friday. Made a 1.040 1ltr starter 48 hours before, left it by the boiler pipes to keep warm.

After pitching, it took my wort down to 3.2 ph in just over 24 hours which I had also forgotten to acidify first.

It’s my first attempt using the kefir but seemed to have worked a treat so far and only cost around £1.20


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[JFB]

Ive used plain grain dropped into the wart and held at temperature for a few days then boiled, came out sour with a bit of a corny taste and in no ways clear!! But was still a lovely drop.. Really should do it again

 

[Hoddy]

I actually had a really nice chat with Jimmy (the head brewer at Unity in Southampton) and he was making a kettle soured Saison and he was using natural yogurt with Brevis lacto in it. So i might be looking at that.

 

[LeeH]

I did mine in a corny keg and brew fridge at 35c. It's a good method if you have both, as it allows purging with co2 which reduces the risk of isovaleric and Butyric acid production.

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Did you 'burp' it down using a pressure gauge or just enough to keep the lid sealed?

 

[LeeH]

I actually had a really nice chat with Jimmy (the head brewer at Unity in Southampton) and he was making a kettle soured Saison and he was using natural yogurt with Brevis lacto in it. So i might be looking at that.

Did he mention which one he used? I'm dipping my toe into AG sours and know very little at the moment.

 

[Sadfield]

Did you 'burp' it down using a pressure gauge or just enough to keep the lid sealed?

My keg always appears to stay sealed once clamped down after initial pressurisation, even if completely vented. What I actually did, once the keg was purged with CO2, was to fill it from my kettle via the OUT post, whilst venting the keg using a spare gas disconnect ON the in post.

 

[Hoddy]

Did he mention which one he used? I'm dipping my toe into AG sours and know very little at the moment.

No he didn’t but if you look online at the supermarkets you can find brevis lacto Greek yogurts relatively easily. He’s only brewing 6bbl so to get a sour going to 3.4 ph over 48hrs shouldn’t take masses I should think. I think I might try one the first time and the another lactose the next on the same malt base/recipe to see how they come out.