kegboy5000
Member
I'm about to attempt my first Kettle sour brew this coming weekend, and had a few questions.
1) Has anyone attempted (and succeeded) a Kettle Souring using a Grainfather (or similar) system? Seeing that the Grainfather can keep a steady temp indefinitely, it shouldn't be an issue to just leave the wort in, set a temp and cover until PH is reached.
2) When do you adjust the PH? Before or after cooling the wort to 95 degrees? And if it's not suggested to mix or stir any wort above 80 degrees to avoid oxidization, how do you distribute it?
3) Has anyone used a 5.2 PH stabilizer? What was your experiences?
4) Any tips and tricks to share?
Thanks Much!
Tony
1) Has anyone attempted (and succeeded) a Kettle Souring using a Grainfather (or similar) system? Seeing that the Grainfather can keep a steady temp indefinitely, it shouldn't be an issue to just leave the wort in, set a temp and cover until PH is reached.
2) When do you adjust the PH? Before or after cooling the wort to 95 degrees? And if it's not suggested to mix or stir any wort above 80 degrees to avoid oxidization, how do you distribute it?
3) Has anyone used a 5.2 PH stabilizer? What was your experiences?
4) Any tips and tricks to share?
Thanks Much!
Tony