Kettle souring

[Hoddy]

What “off the shelf” products have people used for kettle souring a beer for a Berliner weisse or a sour beer of that type?

What lacto strain have you had success with? Bacillus, plantarum?

What have you used?




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[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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[Hoddy]

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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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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[Sadfield]

No, I was lazy and tagged them onto an Amazon order, they were around £6-7 with prime delivery.

I used MJ M36 Liberty Bell post boil.

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[Oneiroi]

I tried l.acidophilous from a health food shop and didn’t have much luck. Might try again as I have a whole pack of it but my second attempt with White labs brevis worked better.

Health shops carry some obscenely expensive ones. The only plantarum my local shop had was £50+. They said it was because of the high cell count but if your growing them in your beer or a starter that doesn’t matter as much.

Edit: used US-05 post boil at 3.45ph and it fermented like a train


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[Sadfield]

I've read (milkthefunk) that Probiotics are a bit hit and miss, some brands work, some don't.

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[Poochops]

I used yakult it worked a treat, I did a thread about it if you want to have a quick look back.

 

[BeerCat]

GEB have a new souring pack in stock.

 

[Hoddy]

GEB have a new souring pack in stock.

Yeah but the downside is their postage is £5.95 min and I don't get my malt/
Hops from them. So as I could get a packet to try it's gonna cost upward of a £10.

Hence feeling around for good alternative probiotic lacto sources.


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[BeerCat]

Yeah but the downside is their postage is £5.95 min and I don't get my malt/
Hops from them. So as I could get a packet to try it's gonna cost upward of a £10.

Hence feeling around for good alternative probiotic lacto sources.


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Fair enough, what about yoghurt?

 

[Hoddy]

That's why I'm looking for those sort of recommendations of yogurt etc products.


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[dad_of_jon]

I used the liquid run off from asda genuine greek yoghurt with the dregs of a bottle of boon oude geuze. 1.067 og 16 july - 1.035 - 01 august and still bubbling....

 

[Hoddy]

I used the liquid run off from asda genuine greek yoghurt with the dregs of a bottle of boon oude geuze. 1.067 og 16 july - 1.035 - 01 august and still bubbling....

Yeah that’s fermenter souring not kettle souring.


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[dad_of_jon]

Yeah that’s fermenter souring not kettle souring.


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Of course, I was going to sour that way in the kettle for a few days, then boil, then pitch a saison yeast. I decided not to as I used DME/DWE and no grain so a boil wasn't needed. it was the label on the oude boon geuze that did it for me.... unsweetened, unpasteurized, unfiltered, ....

 

[divrack]

Have you tried just connecting it to Twitter?
I hear that has a quick souring effect.

 

[stz]

I tried quest plantarum probiotics and it too almost 5 days to get anywhere. I dosed quite a few based on the cell count on the bottle and came back and dosed the rest three days in. I suspect the viability wasn't very good. Best souring I've had is from crushed grain, but bit of a dice roll.

On that front you can make that dice roll better by souring warm, like 37C minimum, 42C better. Pre souring with an acid and purging o2 from the wort and vessel. This is my standard method now. It usually reaches 3.1 within 48 hours. Usually pretty clean tasting tbh, but always feels a little footy.

 

[Sadfield]

Here's a pretty in depth link about lactobacillus sources, if you've not seen it.

http://www.milkthefunk.com/wiki/Lactobacillus

If you are worried about your secondary yeast, an Acid Shock Starter can be made, as outlined in this link.

http://www.milkthefunk.com/wiki/Packaging#Acid_Shock_Starters

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[Hoddy]

Here's a pretty in depth link about lactobacillus sources, if you've not seen it.

http://www.milkthefunk.com/wiki/Lactobacillus

If you are worried about your secondary yeast, an Acid Shock Starter can be made, as outlined in this link.

http://www.milkthefunk.com/wiki/Packaging#Acid_Shock_Starters

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Yeah I read their website and listen to their podcasts but they are all US product sources. Hence I was asking what people in the UK use.

Thanks for the links tho [emoji1303]


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[MickDundee]

I’d quite like to make a fruit Berlinerweiss (or a Floridaweiss as I’ve seen it referred) but don’t think SWMBO would be too happy about me keeping my boiler set at 30-odd Celsius running in the kitchen for 2 days before even starting the boil.

 

[Sadfield]

I’d quite like to make a fruit Berlinerweiss (or a Floridaweiss as I’ve seen it referred) but don’t think SWMBO would be too happy about me keeping my boiler set at 30-odd Celsius running in the kitchen for 2 days before even starting the boil.

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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