Agenda Kettle sour Mash sparge and collect wort 2 options Pitch lactobacillus sour then boil Boil then pitch Lactobacillus SBB best practices Sour then boil drop ph to 45 with food grade lactic or phosphoric acid ID: 635992
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Slide1
Homebrew Souring
A brief primerSlide2
Agenda Slide3
Kettle sour
Mash,
sparge, and collect wort2 options
Pitch lactobacillus, sour, then boil Boil then pitch LactobacillusSBB best practicesSour then boil – drop ph to 4.5 with food grade lactic or phosphoric acidBoil then sour – less than 10 IBUs and after boil reduce phCool mash to under 120 degreesAdd pure lactobacillus or
unmashed base grainRemove o2 and seal as best you canMaintain 112 – 120 degrees, if possibleMonitor ph until desired level~3.6 typical Berliner weisse and gose~3.3 strongly sour~3.4 to 3.5 some saccharomyces may
have trouble fermenting Once desired ph hit, boil or transfer to fermentation vesselSlide4
Cooler Sour
Mash,
sparge
, gently boil wort
Cool wort to ~100 degreesTransfer to coolerPitch pure lactobacillus plantarum Let temp free fall on its own Monitor sour levels via taste /
phTransfer to kettle and boil
I got the idea for this from a reddit post.Slide5
Sour Mash
Conduct typical mash, introduce lactobacillus, keep warm to desired sourness
SBB best practices
Reduce ph to 4.5 with food grade lactic or phosphoric acid
Mash out
Cool mash to under 120 degrees
Add pure lactobacillus or unmashed base grain
Remove o2 and seal as best you can
Maintain 112 – 120 degrees, if possible
Monitor ph until desired level
~3.6 typical Berliner weisse and gose
~3.3 strongly sour
~3.4 to 3.5 some saccharomyces
may
have trouble fermenting
Once desired ph hit, raise temp to 170 – 180 and spare as usual Slide6
Fermentation …Slide7Slide8
Spontaneous Fermentation
Allagash
Brewing
KoelschipSlide9
Spontaneous fermentation
Allow wort to cool in the open in order to “pick up” wild yeast and bacteria
Often put into reused barrels that house microbes from previous batches
Pro
It’s cool!
Don’t have to pay for yeast!
Cons
You get what you get … if you get anything at all
Very hard to impossible to replicate if you start from scratch for each batchSlide10
Resources / getting started
Check out the sites below for more information
Sour Beer blog - http://sourbeerblog.com/fundamentals-of-sour-beer-fermentation/ http://sourbeerblog.com/fast-souring-lactobacillus/
Mad Fermentationist - http://www.themadfermentationist.com/2009/11/brewing-sour-beer-at-home.htmlAmerican sour beers by Michael tonsmeire