re: Homebrewing Thread: Volume II

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Lucky_Stryke

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First things first, read this article on the MTF quick sour gose. It's how i do my quick sours.

LINK
LINK

Steps

1-2 days before brewing make a 1 liter starter of 1.040 wort, and add your vial of WLP644. Let it sit at room temperature until use. Also make 1 liter of 1.040 wort, and pour OYL-605 into the starter. Incubate 24-48 hours at room temperature to increase the cell count.
Mash in at 145°f for 60 minutes; if hops have to be used, make sure to add the hops to the mash.
Sparge as normal.
Bring the wort to a boil, add salt and coriander, and then turn the heat off (no need to boil for more than a couple of minutes).
Adjust PH ~4.2 to limit growth Clostridium butyricum and other potential off-flavor bacteria. Not necessary, but this is a best practice suggestion. See How to Pre-Acidify for instructions.
Chill the wort down to 95°f, and transfer to a CO2 purged carboy or keg. Add the 1 liter of OYL-605 Lactobacillus Blend starter. Allow it to sour for 24 hours. No external heating is required.
After the souring phase, chill the soured wort down to ~70°F and pitch WLP644 Trois (boiling to kill the Lactobacillus before adding the WLP644 Trois is optional; see kettle souring). You can aerate if you feel necessary. After 2 weeks a stable gravity should be reached.
Rack or transfer off as normal to bottles or a keg.

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With lactobacillus or lactic acid?

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A bit of both. Lactic acid to pre-acidify wort to inhibit bad bacterial growth. Then pitch lactobacillus.

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Pitch lactobacillus or use good belly probiotics?

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Either

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I dont have a way to keep temps rock steady at 95 degrees, I thought about pitching lacto at around 100, putting the carboy in my garage in the afternoon and wrapping in a blanket.

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That will work fine. I typically drag my kettle into the garage after it cools to 100, force some CO2 over the top, close the lid, tape it shut (probably not necessar), and put in my fermenting freezer, with the freezer shut off. I figure the insulation in the freezer should help maintain temps. But keeping it in your garage would do good to, considering its still hot outside.

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That should hold it pretty well for about 24 hours probably.

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I find, on average, i get the acidity i desire after about 36 hours. I typically do a quick sour on friday, and give it until Sunday before i reboil to kill off the microbes.

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I dont have a way to measure ph. what do you use?

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I have a ph meter, but the last couple i made, i never even measured them. If you have beersmith, there is a section where it will tell you how much lactic acid to add to pre-acidify to 4.2 to 4.5. It works pretty well, and i've used just that measurement before.

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Then boil for 15 minutes? Cool down and then pitch yeast?

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Yes.

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What yeast do you use?

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I like WLP644. It's very acid tolerant. I've also used brett cultures as well. Any aggressive yeast will do fine.

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I imagine something really clean or really fruity.

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The acidity will overwhelm the yeast phenols/esters.

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I also planned on pitching in some fruit puree. When should that be done? During fermentation?

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It's up to you. For my fruited sours, i usually add during the secondary, so the sugars in the fruit are refermented by the residual yeast. But i add them after primary fermentation is finished. I would let your beer sit on the fruit for a minimum of 3 weeks, but that's my preference.

Damn good info! Thanks I'll definitely try this way. Do you have to sanitize the fruit puree? If so how is that done?

I need to do that recipe. I've got a couple packs of s04 that will be perfect. You doing a 5 gal batch? Grain and hops bill?

I'm ordering through AiH and they seem to have everything I need in stock so I am basically taking the 10g oktoberfast recipe, cutting it in half, and either using columbus or cascade because I have it lying around. Probably should use the columbus right?

getting ready to plan a brew for the first time in months. and will be the first brew with my new electric system. Im still setting up my brew stand/rack.

Ordered my grain tonight and in order to qualify for free shipping I bought the disconnects and tubing to ferment in kegs and do keg to keg transfers. Also picked up a growler filler tube for my perlicks. Might as well go all in on this kegging thing and stop hauling around glass carboys filled with 5 gallons of beer.

Very nice. Sounds like me and you are going to have basically the same setup... Its not this way for everyone, but for me the ease of fermenting in kegs far outways the negative of only getting about 4-4.5 gals in the serving keg.

I brewed my oktoberfest last night, and pitched my yeast at 58 degrees. Probably keg it in 4 weeks and serve it beginning the first weekend of October

I ferment in a keg. I use a blow off tube in a bucket of starsan. After midway through the fermentation, I put a spunding valve set to the psi I want to carbonate the beer at. I’d like to try the other method but it would take three kegs to do it. I don’t have space in my fermenter for that nor the additional empty kegs.

idk how you guys settle for 4.75 gallons in your keg BEFORE fermentation. I have basically quit brewing 5 gallons because the work vs the product is just so much easier with 10 gallon batches. Im still trying to find the perfect 10 gallon fermentor. I have been using these and they work well for a while then they tend to not seal very well.

Pretty much exactly what you said. If I had a bigger keezer I'd love to split batches and experiment more, but I only have 2 taps and not enough room in my fermentation chamber to keep a fresh supply constantly in stock. Plus I like brewing new styles almost every time I brew.