What does it smell like? Whatever you got dried the wort out pretty fast for wild yeast.
I have a few questions regarding your recipe/setup.. first, where did you purchase your Omega yeast? What do you use to ferment 3 gallon batches? Do you have a 3 gallon carboy?
Yeah I found another vendor i was just curious where you got yours. I thought I read that you were doing 3 gallon batches my bad.. Im still using 5 gallon kegs I've never had any mini kegs.
I plan on trying this recipe sometime within the next month. When i do ill document the whole process with pics.. You know.. For science
Thanks again for the recipe man
No worries you mentioned 3 gal batches so I thought maybe you were using mini kegs. I asked because I came up with an improved method for those willing to sour in a corny.
How long do you guys leave this beer on fruit before kegging/bottling? I split mine half on raspberries half on peaches two weeks ago and I'm getting antsy.
Hello all,
Very excited to try this simple recipe. I have all of the necessary ingredients, and am currently waiting on my OYL-605 starter to finish up. I'm about a day in, and I can't lie I cant see much going on in there. I had ordered my 605 online, and when it arrived already pretty warm I had refrigerated it for a few days. On starter day, I took that and a silly can of one of those canned worts, that I happened upon through some Northern Brewer deal I think, out of the fridge. I let them warm up to about room temp, maybe still a little cooler, and proceeded with the direction on the can, which were to combine the can with 16oz water (I also used slightly cooler water than room temp) and add the yeast. As of now, about 24 hrs later, I don't see much going on other than the wort being maybe slightly cloudier. I have been swirling the flask around periodically since. I am totally unfamiliar with making starters out of souring bacteria so I just don't know if that is normal. My thermostat reads 70 fahrenheit as of now, so I don't believe that to be an issue.
Maybe I dont have a problem, but I just figured I'd check in since it doesn't have much visible difference to it like a normal yeast starter, and like I said I'm totally new. Thanks in advance. If anyone has a picture of their OYL-605 starter or something similar that would be helpful.
I recently whipped up a few batches of this and it was so ridiculously easy I had to post it up. If you've never messed with sours I think this is a good way to get your feet wet because the process is very simple. This won't make the most complex Berliner in the world but I've found its a great base for Florida Weisse and the turnaround is extremely fast. The color is a touch darker than the style guidelines but thats compensated for in convenience.
Grain Bill
4# Bavarian Wheat DME
The Process
1) Use the Bavarian Wheat DME to make a 100g/1L starter for the Omega lacto blend 24-48 hours before brewday. No stir plate, put on an airlock and just leave it alone. Anywhere between 70-90f is fine.
2) Brewday - heat 6gal water to 200f, add DME and stir until its all dissolved. Thats it! Cool the batch down to 90f, rack to fermenter and pitch 1L lacto starter.
*Very Important - you need to be very careful not to oxygenate the wort or this could ruin the beer. To limit oxygen exposure use a smaller fermenter, or up the batch size, so that the fermenter is filled completely full leaving only about an inch of headspace between the wort and airlock. OYL605 doesn't krausen....
I brewed an all grain variation batch of this and thought it turned out awesome so I wanted to share the results. I adjusted the ABV to 6% and also dry hopped with 4oz of Nelson Sauvin. The rest of the process was pretty much what outlined in the OP with 2 exception. First, I soured in a keg and second I only used 1# Bavarian DME which I added during the post souring pasteurization to help bring back some body/head retention.
The results are extremely juicy and refreshing. I will definitely be experimenting more with some other hops on this. Galaxy in particular would be a great hop for this and would probably be killer blended with Nelson.
Mind if I ask the grain bill?
Fermenting yeast?
I am considering giving this a try using Oyl 605 to kettle sour oyl 212 "bring da funk" afterwards.
After souring what kind of yeast is pitched?
4oz of hops seems like a lot but I guess with the reduced hop utilization in a lower pH environment it makes sense. Dry hopped for about a week I guess? As for the poster above, I'm sure the pH was much lower than 4.5. Mine was like 3.35 when I was done with the kettle sour and my yeast worked fine, albeit maybe a little slower.
I think I am going to give this a try, however I am going to let oyl-605 ride out for a few months, get some super sourness.
Anyone ever do this?
You would have to pitch the lacto and yeast together which is the traditional method. I do the quick sour method so the longest Ive gone before pasteurizing was 4 days.
I noticed that 3 days is about how long it takes to get the sourness I like but with each day the headspace in the carboy gets a little bigger. Not a big deal but I get some very subtle funk. So I took some of the cold side aeration tricks floating around and applied them to the souring process. It should work with a lot of people's set up if you have a kettle with a spigot and a way to rest the kettle above a keg.
Fill your keg with sanitizer and use co2 to empty the keg. Connect a QD to the liquid out post on the corny keg and hose clamp the other end of the tubing to the spigot on the kettle. Add a gas QD to the keg with the other end of the tubing sitting in sanitizer. Carefully add your lacto starter to the kettle and open the spigot. That's all there is to it. You end up with a 100% filled keg, completely purged and sealed. No leaks, no growing headspace, nada. So far I've only done this once but it was really easy and the results were extremely clean. It's a definite improvement for quick souring beers. Here's a pic...
Interesting I've always wondered if that would cause a DMS issue. Purging the keg how I've been definitely adds a little extra work but my sours come out ridiculously clean so I can't complain.
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