Hello guys, I brewed my first kettle sour ever this weekend and would like to have your advice.
I made a 750mL 1.040 starter with DME dextrose, yeast nutrients and 50B lacto Plantatum (5 fresh probiotic pills). I smelled and tasted it after 24h at 80F and it had a dandelion/flower/citrus and even a slight rubber smell/aroma. It was really pronouncef and unpleasant. I unfortunately don't have a pH meter (yet... Getting a good one asap) but it tasted tart/sour even with all that residual sugar.
First question: Is it a common thing for pure lacto starter to smell that strong? If it was less intense it would have been an enjoyable smell. People seems to be reporting clean smelling starters.
After 24h, I pitched it at 90F in 4.5 pH wort that was boiled for 15 minutes and let it sour for 36 hours at RT. The wort tasted cleaner (rubber smell gone, strong dandelion honey, citrust zest, flowers but still way too strong) and more sour (maybe too much for what I am aiming). Wort gravity dropped by 2 pts. I boiled for 45 minutes with hopes that it would boil away some of the aroma but without much success. Same dominant flavors that would be enjoyable if they were only subtle... The hops helped to hide the taste a bit but not enough.
QuestionS #2: Again, is this common? Is that flavour/aroma going to mellow enough during fermentation to become enjoyable? To what compound could we attribute this taste? I was going to dryhop this beer and drink it fresh, should I try to age it instead? I was planning to dry hop, keg and add pasteurized fruit juice to keg if necessary...
You will find the recipe bellow as a reference, thank you all.
A scared but facinated bacteria newbie,
Batch Size: 5 Gallons
Boil Time: 45 minutes
OG: 1.050
IBU: 43.9
80% 2-Row Pale Malt (I am scared to do a 30 min boil with Pilsner Malt)
15% White Wheat Malt
5% Caramunich Malt
1 oz Mosaic @ 10 min
1 oz Mosaic @ 5 min
2 oz Mosaic @ 160F whirlpool 30 minutes
2 oz Mosaic @ Dry hop 4 days prior to kegging
Kettle Sour Lacto: OYL-605 Lacto Blend
Primary Yeast: WY3711 French Saison
I made a 750mL 1.040 starter with DME dextrose, yeast nutrients and 50B lacto Plantatum (5 fresh probiotic pills). I smelled and tasted it after 24h at 80F and it had a dandelion/flower/citrus and even a slight rubber smell/aroma. It was really pronouncef and unpleasant. I unfortunately don't have a pH meter (yet... Getting a good one asap) but it tasted tart/sour even with all that residual sugar.
First question: Is it a common thing for pure lacto starter to smell that strong? If it was less intense it would have been an enjoyable smell. People seems to be reporting clean smelling starters.
After 24h, I pitched it at 90F in 4.5 pH wort that was boiled for 15 minutes and let it sour for 36 hours at RT. The wort tasted cleaner (rubber smell gone, strong dandelion honey, citrust zest, flowers but still way too strong) and more sour (maybe too much for what I am aiming). Wort gravity dropped by 2 pts. I boiled for 45 minutes with hopes that it would boil away some of the aroma but without much success. Same dominant flavors that would be enjoyable if they were only subtle... The hops helped to hide the taste a bit but not enough.
QuestionS #2: Again, is this common? Is that flavour/aroma going to mellow enough during fermentation to become enjoyable? To what compound could we attribute this taste? I was going to dryhop this beer and drink it fresh, should I try to age it instead? I was planning to dry hop, keg and add pasteurized fruit juice to keg if necessary...
You will find the recipe bellow as a reference, thank you all.
A scared but facinated bacteria newbie,
Batch Size: 5 Gallons
Boil Time: 45 minutes
OG: 1.050
IBU: 43.9
80% 2-Row Pale Malt (I am scared to do a 30 min boil with Pilsner Malt)
15% White Wheat Malt
5% Caramunich Malt
1 oz Mosaic @ 10 min
1 oz Mosaic @ 5 min
2 oz Mosaic @ 160F whirlpool 30 minutes
2 oz Mosaic @ Dry hop 4 days prior to kegging
Kettle Sour Lacto: OYL-605 Lacto Blend
Primary Yeast: WY3711 French Saison