I'm looking to experiment and turn 1 gallon of the IPA to a sour IPA, is this possible?
Which Brettanomyces to use on the secondary?... was thinking B. Claussenii or whatever i can get online (quarantine) I dont think they make a dry version of Brett.
Add a sugar? I have raisins, goji berries to use... do i need to pasteurize or boil, reduce to 75 degrees, before pitching to secondary?
what I have:
-about 3 gallons Haze Craze IPA (i do 2.5 gallon batches) glass carboy - primary fermenting with Safale 05.
SG 1.064-65.
Ph unknown
- In 5 days the primary ferment will be done and i will bottle 1.5 gallons. I bought Lactic Acid 88% to add drops to a few bottles, not sure how much to add, to cheat a way to souring. (I read about this on The Art of Tart)
- leaves me with 1 gallon to hopefully secondary ferment.
I understand that this might not workout, probably should have done a kettle sour, im just looking to experiement with a gallon in my little 1 gallon glass carboy as im bored during the stay at home time.
I'd appreciate your knowledge. cheers
Which Brettanomyces to use on the secondary?... was thinking B. Claussenii or whatever i can get online (quarantine) I dont think they make a dry version of Brett.
Add a sugar? I have raisins, goji berries to use... do i need to pasteurize or boil, reduce to 75 degrees, before pitching to secondary?
what I have:
-about 3 gallons Haze Craze IPA (i do 2.5 gallon batches) glass carboy - primary fermenting with Safale 05.
SG 1.064-65.
Ph unknown
- In 5 days the primary ferment will be done and i will bottle 1.5 gallons. I bought Lactic Acid 88% to add drops to a few bottles, not sure how much to add, to cheat a way to souring. (I read about this on The Art of Tart)
- leaves me with 1 gallon to hopefully secondary ferment.
I understand that this might not workout, probably should have done a kettle sour, im just looking to experiement with a gallon in my little 1 gallon glass carboy as im bored during the stay at home time.
I'd appreciate your knowledge. cheers