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Posted on 5/25/17 at 4:24 pm to BMoney
when your kettle souring do yall just lever the kettle in your garage, or bring it in? Would a hot garage mess it up?
Posted on 5/25/17 at 4:44 pm to CarRamrod
quote:
when your kettle souring do yall just lever the kettle in your garage, or bring it in? Would a hot garage mess it up?
I brought it into the same room I ferment in only to avoid wild temperature shifts.
Posted on 5/25/17 at 4:45 pm to CarRamrod
I put mine in a Rubbermaid tub with water and my Anova keeps the surrounding water at 98. This is kept inside, to the delight of my wife 
Posted on 5/25/17 at 4:46 pm to I_heart_beer
Oh, I put saran wrap on top of the kettle, then gave it a nice blanket of CO2 before sealing. I'm 2 for 2 in avoiding the vomit/rotten cheese thing on kettle sours.
Posted on 5/25/17 at 7:11 pm to BMoney
Never done the saran wrap before but after my last batch I'm not taking any chances, I also purged the kettle with CO2 after pitching the lacto. Here's my set up, kettle siting in a water bath controlled by my Anova sous vide at 98°.
After souring I'm going to add a few Amarillo pellets and do a 15 minute boil, with 1 oz of salt and 1 oz of coriander. Going to zest a couple of limes and add the zest to some tequila to add while kegging. The recipe I'm following also calls for a couple ozs of oak soaked in tequila but not sure how I feel about that. I may soak it and add a tad to a sample and see what it adds to the flavor.
Posted on 5/25/17 at 7:16 pm to I_heart_beer
I use my 5 gallon no-chill cube to do "kettle" sours. I can pitch my lacto, squeeze out the air, and close it up tightly. It doesn't expel enough co2 in the day or two to worry about pressure in the container. I use Goodbelly probiotics and they seem to do well at room temp without additional heating.
Posted on 5/25/17 at 7:22 pm to BottomlandBrew
I just add the lacto to the fermenter. Then pitch yeast. This whole kettle thing seems like too many more steps.
Posted on 5/25/17 at 7:24 pm to s14suspense
The "kettle thing" is less steps IMO. I biab in my kettle, chill, add lacto, boil, transfer to carboy.
Posted on 5/25/17 at 7:27 pm to BottomlandBrew
I used good belly for my first sour and it turned out good. Don't know why I went away from it to the gigayeast stuff. Good belly is definitely cheaper.
Posted on 5/25/17 at 7:29 pm to I_heart_beer
It's the boil 24 hrs later thing that's a no-go in my book.
But I see what you mean with your setup.
But I see what you mean with your setup.
Posted on 5/25/17 at 8:01 pm to I_heart_beer
quote:
Do y'all boil your quick kettle sours at all before adding lacto? I have been but would love to omit that step if possible. I'll be adding lactic acid to bring the pH down to 4.5 before adding lacto
I do. Kind of giving your wort a clean slate before you add your bugs. I don't think it's necessary though.
And yes, I pre-acidify my kettle sours.
Posted on 5/25/17 at 8:02 pm to CarRamrod
quote:
when your kettle souring do yall just lever the kettle in your garage, or bring it in? Would a hot garage mess it up?
Not at all. Quick souring bacteria thrive around 85-98 degrees, depending on the strain.
Posted on 5/26/17 at 8:57 am to I_heart_beer
quote:
The "kettle thing" is less steps IMO. I biab in my kettle, chill, add lacto, boil, transfer to carboy.
My thoughts as well. I want to boil the lacto to kill those bugs so they're not hanging around my equipment.
Posted on 5/26/17 at 9:34 am to BugAC
quote:yea but mid summer here, you know your garage gets up to 100+
Quick souring bacteria thrive around 85-98 degrees,
This post was edited on 5/26/17 at 9:38 am
Posted on 5/26/17 at 9:38 am to CarRamrod
quote:
yea but mid summer you her you know your garage gets up to 100+
I would think it would be fine. Many of them work best around 105 anyway. Some people even wrap their kettle with an electric blanket to get the temp up.
Posted on 5/26/17 at 9:39 am to BMoney
well ok then. I do think iwould need to transfer it out of my kettle since i dont have a lip. i have my own keggles i made.
Posted on 5/26/17 at 10:13 am to s14suspense
If you're doing no boil sours that's a whole other animal IMO. Speaking of, are there any good, readily available funky sour beers that I should try? I like the kettle sours because they're a nice clean sour, not sure if I'd like the Brett funk. I'd definitely like to try a couple though, and maybe start a long aged sour if I like them.
Posted on 5/26/17 at 10:22 am to I_heart_beer
i had the Destihl i think SYNCHOPATHIC but i didnt like it too much.
Posted on 5/27/17 at 4:22 pm to CarRamrod
Shes ready. I like the new grain bill i used. First time using vienna.
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