DasBaldDog
Member
- Joined
- Apr 1, 2013
- Messages
- 16
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So, this is not my first beer, but my first kettle sour.
Did the mash, on Friday using a 75/25 Pilsner/Wheat recipe. Did a 15 minute boil at the end to sanitize, wort chilled to 130*f.
Moved the kettle into my brew room, preacidified with lactic acid to 5.0 PH, placed on insulation, etc and pitched 15 capsules of a 10-strain probiotic that came highly recommended to me. This was approximately 5 pm Friday.
6 pm Saturday, checked PH with strips (yes I know) and pulled a tiny sample, PH showed 3.5-4.0 but did not taste sour at all, none. Temp had dropped to 78*f, placed seedling mat under kettle.
6 am Sunday (6/21/20), PH was 3.0-3.5 and had a FAINT sour taste.... like baby's first Gose. Temp was 91*f. Pitched another 5 capsules of the probiotic.
This morning 5:30 AM 6/22. PH and taste remain unchanged. Temp was up to 93*f.
- So, Yes I know about PH strips but until I had get a good PH meter and understand how best to use/maintain it, I've had luck with PH strips in chemistry experiments before. It should also still be able to give me a difference determination even if not accurate (should be acceptably precise).
-Yes I know that 130*f was too high to pitched the bugs, the probiotic I used had some strains that MilkTheFunk shows are being okay north of 120, but I was mainly interested in the L.Plantarum which likes 90-95 best.
-Which is why I repitched 5 more capsules at the L.Plantarum preferred range.
-Why didn't I do a bacteria starter? Because I was supposed to be in possession of the probiotics on Wednesday but did not get them until 11 am on Friday about half an hour before we had scheduled to start the brewing, decided to pitch heavy instead waiting for next weekend (estimated pitched rate was 14million per ml, actually more but I wanted to overcompensate for the fact that the pills were a blend of strains).
So the concern, we are now 60+ hours past initial pitch and 24 hours past re-pitch and the wort is BARELY sour. I realize that everyone's taste is different but while I LIKE sours, no one has accused me of being super in love with them and I think that I should be able to taste increases in tartness as well as the next person.
Thoughts? Questions? Right now the plan is to let it set until 5/6 am tomorrow and check again, perhaps the new 5 pills have a lag phase (I have read the Plantarum typically does, especially if the 130*f killed/hurt the original plantarum)
Did the mash, on Friday using a 75/25 Pilsner/Wheat recipe. Did a 15 minute boil at the end to sanitize, wort chilled to 130*f.
Moved the kettle into my brew room, preacidified with lactic acid to 5.0 PH, placed on insulation, etc and pitched 15 capsules of a 10-strain probiotic that came highly recommended to me. This was approximately 5 pm Friday.
6 pm Saturday, checked PH with strips (yes I know) and pulled a tiny sample, PH showed 3.5-4.0 but did not taste sour at all, none. Temp had dropped to 78*f, placed seedling mat under kettle.
6 am Sunday (6/21/20), PH was 3.0-3.5 and had a FAINT sour taste.... like baby's first Gose. Temp was 91*f. Pitched another 5 capsules of the probiotic.
This morning 5:30 AM 6/22. PH and taste remain unchanged. Temp was up to 93*f.
- So, Yes I know about PH strips but until I had get a good PH meter and understand how best to use/maintain it, I've had luck with PH strips in chemistry experiments before. It should also still be able to give me a difference determination even if not accurate (should be acceptably precise).
-Yes I know that 130*f was too high to pitched the bugs, the probiotic I used had some strains that MilkTheFunk shows are being okay north of 120, but I was mainly interested in the L.Plantarum which likes 90-95 best.
-Which is why I repitched 5 more capsules at the L.Plantarum preferred range.
-Why didn't I do a bacteria starter? Because I was supposed to be in possession of the probiotics on Wednesday but did not get them until 11 am on Friday about half an hour before we had scheduled to start the brewing, decided to pitch heavy instead waiting for next weekend (estimated pitched rate was 14million per ml, actually more but I wanted to overcompensate for the fact that the pills were a blend of strains).
So the concern, we are now 60+ hours past initial pitch and 24 hours past re-pitch and the wort is BARELY sour. I realize that everyone's taste is different but while I LIKE sours, no one has accused me of being super in love with them and I think that I should be able to taste increases in tartness as well as the next person.
Thoughts? Questions? Right now the plan is to let it set until 5/6 am tomorrow and check again, perhaps the new 5 pills have a lag phase (I have read the Plantarum typically does, especially if the 130*f killed/hurt the original plantarum)