- Joined
- Dec 19, 2015
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Greetings Zymurgists,
I was recently reading about the technique of "kettle souring." I'm not actually a big fan of sour beer, but I started thinking about going this route to add a bit of "tang" to certain styles, for example an Irish dry stout, à la Guiness. And it occurred to me that I have this handy little device in my kitchen with which I like to ferment yogurt, and wondered whether it might not be helpful. I came up with this:
Second of all, some of what I read mentions the desirability of covering the souring wort with a blanket of CO2. How important is this? If I can't do this (I'm a bottler, not a keggler, so I can't), does that screw the pooch?
Your thoughts are solicited.
I was recently reading about the technique of "kettle souring." I'm not actually a big fan of sour beer, but I started thinking about going this route to add a bit of "tang" to certain styles, for example an Irish dry stout, à la Guiness. And it occurred to me that I have this handy little device in my kitchen with which I like to ferment yogurt, and wondered whether it might not be helpful. I came up with this:
- Remove 1 gal of unhopped mash runnings.
- Boil for a few minutes and cool to around 110°
- Use lactic acid to reduce pH to 4.5
- Pitch lactobacillus culture, OYL605 or WLP672
- Keep warm (80 – 85°) in Instant Pot on Yogurt – “less” program for 12 – 96 hours
- Target pH: mid – high 3’s for light tartness, low 3s for firm acidity
- Pasteurize culture at above 170° (slow cook – “less” function) for a short time
- Cool and add to fermentor
Second of all, some of what I read mentions the desirability of covering the souring wort with a blanket of CO2. How important is this? If I can't do this (I'm a bottler, not a keggler, so I can't), does that screw the pooch?
Your thoughts are solicited.