WI_Wino
Well-Known Member
I'm in the midst of my first kettle sour attempt. I brewed up a batch on Saturday (4 lbs wheat, 4 lbs 2-row, 1 lb vienna). mashed at 152'ish for an hour, chilled to 85F, transferred to a bucket, and pitched a 1 liter start of Omega lacto blend. Initial pH was 4.8-5. After 24 hours pH was 3.2. But it didn't taste sour at all. Kind of grainy and sweet. I'm going to check again tonight and probably boil it up regardless. But was hoping someone had experience or ideas.