I'm about to make my first sour (gose) and i plan on kettle souring it. I was going to use GB110 but my LHBS didn't have it so i got WLP5335 instead though I don't know if I can kettle sour in a few days with this strain. Thoughts?
Kettle Souring with WLP5335?
- Thread starter Coontail
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RPh_Guy
Bringing Sour Back
Sorry to say, but Wyeast 5335 is not great for kettle souring or otherwise.
(WLP is White Labs)
You'd need to make a 1L 1.020 starter with nutrient and ideally buffered with calcium carbonate. Incubate that for a week at 90°F and then pitch into wort held at 90°F for 5-7 days. ... and it still wouldn't get very sour.
Lacto plantarum on the other hand will sour the wort in about 1-3 days without the need for high temperature, and starter is optional.
You'll be a lot happier to toss the 5335 in the trash and pick up something that'll work better.
Examples with L. plantarum:
1. http://www.ritebrew.com/product-p/837605.htm (Omega 605)
2. https://www.theyeastbay.com/wild-yeast-and-bacteria-products/lactobacillus-blend
3. https://www.amazon.com/gp/product/B00BZ3YWXC/?tag=skimlinks_replacement-20 (Swanson)
4. https://goodbelly.com/plus-shot/
Hope this helps!
(WLP is White Labs)
You'd need to make a 1L 1.020 starter with nutrient and ideally buffered with calcium carbonate. Incubate that for a week at 90°F and then pitch into wort held at 90°F for 5-7 days. ... and it still wouldn't get very sour.
Lacto plantarum on the other hand will sour the wort in about 1-3 days without the need for high temperature, and starter is optional.
You'll be a lot happier to toss the 5335 in the trash and pick up something that'll work better.
Examples with L. plantarum:
1. http://www.ritebrew.com/product-p/837605.htm (Omega 605)
2. https://www.theyeastbay.com/wild-yeast-and-bacteria-products/lactobacillus-blend
3. https://www.amazon.com/gp/product/B00BZ3YWXC/?tag=skimlinks_replacement-20 (Swanson)
4. https://goodbelly.com/plus-shot/
Hope this helps!
OP
OP
Coontail
Well-Known Member
Lol woops I got them mixed up
and Thank you very much for the info! I could try to bring the lacto back and I'll get something else. If they won't take it back I'll make a small something and forget about it for a long time
RPh_Guy
Bringing Sour Back
No problem!
Leave it for a long time? Won't help if it's kettle soured.
If you really want to use the 5335, what you could do is brew with no hops, pitch yeast either with or after the Lacto and hope for the best.
Cheers
Leave it for a long time? Won't help if it's kettle soured.
If you really want to use the 5335, what you could do is brew with no hops, pitch yeast either with or after the Lacto and hope for the best.
Cheers
OP
OP
Coontail
Well-Known Member
Thats pretty much what I was thinking but with a separate 2.5 gallon batch that I could forget about for awhileNo problem!
Leave it for a long time? Won't help if it's kettle soured.
If you really want to use the 5335, what you could do is brew with no hops, pitch yeast either with or after the Lacto and hope for the best.
Cheers
couchsending
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Go to the store and buy some probiotics... good belly if you can find it.
Works way better than most lab lacto you’ll get at a Homebrew store. Keep it at 95 and if you preacidify to 4.5 it’ll be at 3.5 in like 16 hours.
1/2 a carton of mango in 5 gallons is what I’ve used and it works every time.
Works way better than most lab lacto you’ll get at a Homebrew store. Keep it at 95 and if you preacidify to 4.5 it’ll be at 3.5 in like 16 hours.
1/2 a carton of mango in 5 gallons is what I’ve used and it works every time.
OP
OP
Coontail
Well-Known Member
I ended up going by one of RPH's recommendations https://www.amazon.com/gp/product/B00BZ3YWXC/?tag=skimlinks_replacement-20
There are a few reviews on there of other homebrewers that used it for souring, they said they used 3 pills in a 500ml starter and pitched it for a 2.5 gallon batch so I'll probably do 1000 ml starter. I have some lactic acid too so I could use that to speed up the process a bit
couchsending
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That’s the great thing about the good belly cartons... no starter
Just need to warm it up slightly so you don’t shock the lacto when pitching into 95* wort.
Just need to warm it up slightly so you don’t shock the lacto when pitching into 95* wort.
You could use the capsules without a starter. Standard rule of thumb is one capsule for every gallon of wort. I've used the exact ones you've linked and I just open them up and dump the powder in.
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Coontail
Well-Known Member
Sweet, I'll probably end up doing that
Blazinlow86
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I recently did a kettle sour using it. I left it at appx 30c for 3 days. It worked excellent. Cheers
pH strips are wildly inaccurate and imprecise. A pH meter is the way to go (and check at room temp). Tasting doesn't really work as the residual sweetness of the unfermented wort gets in the way of sourness perception. Either dial in a process for repeatability, get a pH meter and measure, or do what I do and just let it sour as it may for 3 days and run with it afterwards.
