Just wondering which methods work best for people when it comes to kettle souring. Would you make a starter and if so what gives you best results, starter with bio kult, starter with grains, starter with yogurt all to get the pH down to 3.2 approx. OR skip the starter and add either grains, yogurt or bio kult directly to the wort for a few days to get the pH down pre-boil?
Just wondering what approach has worked well for people and if any approach in particular has given people problems?
Cheers.
I would start with toms excellent post here.
http://www.nationalhomebrewclub.ie/forum/index.php?topic=10150.0
That's covered nearly all the angles. Excellent thread thanks for that.
Got good results without a starter. Just bunged in 5-7 bio-cult into my 45° wort. Took about 50 hours to get to ~3.2.
Apparently if you preacidify (down to ~4.6pH) before souring you get better head retention.
I would boil for 60mins next time. Had some dms using a 15 boil
Quote from: Simon_ on May 27, 2016, 03:15:30 PM
Apparently if you preacidify (down to ~4.6pH) before souring you get better head retention.
Acid malt added for sparging to bring the pH down?
I think Kinnegar use 2 big tubs of local Donegal yoghurt thrown into the kettle for 48 hours when making their sour beers. Rick is great to chat to about kettle sours if you ever catch him at a festival.
I would absolutely love to try out a kettle soured brown like their Brownknowe. Absolutely savage beer but I don't even know where to start with cloning it.
Quote from: garciaBernal on May 27, 2016, 03:32:54 PM
Acid malt added for sparging to bring the pH down?
Acid malt or lactic acid I'd say
Lactic or phosphoric acid for sparge water