Kettle Sour Question

[nigel_c]

Looks like a yeast has taken hold.

[vinyljunkie]

Balls so it's a drainpour? Would love to know what I'm doing wrong this is the second batch that didn't sour.

[molc]

I did a sour, the first time nothing happened like you, the second I made a starter and once it had dropped, added it to the wort for 24 hours, pitching at 35C and just letting it fall. 24 hours later all the wort had soured.

It sounds like you have done similar. Def having the starter soured and working before going into the kettle is key to making sure it gets going.

[nigel_c]

Balls so it's a drainpour?

Not at all. One of my kettle sours did the same but it turned out good. Dropping the ph with phosphoric or lactic acid before you pitch the lacto starter will help retard the growth of anything you dont want in there as well.
Run with it.

[vinyljunkie]

Balls so it's a drainpour?

Not at all. One of my kettle sours did the same but it turned out good. Dropping the ph with phosphoric or lactic acid before you pitch the lacto starter will help retard the growth of anything you dont want in there as well.
Run with it.

Cheers will leave it until tomorrow and try again

[vinyljunkie]

No drop in pH at all now since brewing this on Sunday.

Anything I can do or just drainpour and back to the drawing board? Decided to throw in the greek yogurt and see what happens, use it as an experiment now.