Hello HBT.
I added a large handful of crushed grain to 25L of 1.061 wort (100% pale malt) which has been brought to 80C for about 30 minutes then left to cool somewhat on wednesday night. I pushed co2 through with an airstone for a minute or two, capped it quickly with an airlock and I've kept it at 36C (96F). I tasted it after 24 hours and got grain, honey and moderately sharp lemon. In my head it needed another day before getting worried (I've made sours in the past which were not sour enough). It has very minor signs of yeast fermentation.
I checked it with a pH meter after 48 hours and it reads 3.03. It tastes pleasantly zingy, sweet and less grainy. It has slightly more signs of yeast fermentation, no off flavours. I intend to boil it tomorrow morning (60 hours). I've put it outside in the garage where it'll likely stay at 5-6C until then in the hope of slowing or stopping activity.
Clearly I've no idea what is working away in there, but is it likely to drop further? I thought these things tended to stop themselves below 3.2 anyway? Will the temperature change slow any further changes or will it potentially do something bad? I'd hate to promote the growth of something undesirable overnight.
Finally, what to do with it? I intended to hop it to about 6 ibu's with a scant pinch of whatever I've to hand during the boil and then ferment with pureed lemons and limes (5 of each). Based on the pH as is, these are likely to be a step too sour, I'm wondering what else I can do to add interest, hops will likely be unwelcome, dry hops maybe? Also wondering if I can just water it down a little to reduce to sourness in the kettle? It has quite a high OG so no problem losing a few points.
I added a large handful of crushed grain to 25L of 1.061 wort (100% pale malt) which has been brought to 80C for about 30 minutes then left to cool somewhat on wednesday night. I pushed co2 through with an airstone for a minute or two, capped it quickly with an airlock and I've kept it at 36C (96F). I tasted it after 24 hours and got grain, honey and moderately sharp lemon. In my head it needed another day before getting worried (I've made sours in the past which were not sour enough). It has very minor signs of yeast fermentation.
I checked it with a pH meter after 48 hours and it reads 3.03. It tastes pleasantly zingy, sweet and less grainy. It has slightly more signs of yeast fermentation, no off flavours. I intend to boil it tomorrow morning (60 hours). I've put it outside in the garage where it'll likely stay at 5-6C until then in the hope of slowing or stopping activity.
Clearly I've no idea what is working away in there, but is it likely to drop further? I thought these things tended to stop themselves below 3.2 anyway? Will the temperature change slow any further changes or will it potentially do something bad? I'd hate to promote the growth of something undesirable overnight.
Finally, what to do with it? I intended to hop it to about 6 ibu's with a scant pinch of whatever I've to hand during the boil and then ferment with pureed lemons and limes (5 of each). Based on the pH as is, these are likely to be a step too sour, I'm wondering what else I can do to add interest, hops will likely be unwelcome, dry hops maybe? Also wondering if I can just water it down a little to reduce to sourness in the kettle? It has quite a high OG so no problem losing a few points.
