10 replies to this topic

[Deerslyr]

Is like to try a BW, and am researching the methods. One issue in struggling with is how to keep the temp up at 95 degrees during the macro phase.

Summer has come and gone, so a hot garage is out. What are other methods if I want to sour in a corny?

I suppose I can figure out if a corny would fit in the Grainfather and regulate the temps with a water bath in there...

Thoughts???

[BrewerGeorge]

I used to make them by fermenting the sour portion in a single gallon for a few weeks. Then I'd add that gallon to the boil, so it would get sterilized and not infect my whole system. After cooling, I'd put a gallon of wort back onto the dregs of the sour starter, and pitch pure yeast into the main batch. I would usually have to balance the sour with a little acid blend, but the funk from the bacteria sour starter have it way more depth than the all acid blend shortcuts. And I didn't have to maintain an entirely separate brewing system for the funky side.

ETA : with my method, you don't have to have the 95F. Four or five weeks at room temp does the job.

[HVB]

Head over to Milk the Funk and read what they say on the Wiki. Omega fast acting lacto is one option.

[HVB]

You could also transfer it to a carboy or keg and use a heating pad to keep the temps up.

[neddles]

Head over to Milk the Funk and read what they say on the Wiki. Omega fast acting lacto is one option.

 

This. Additionally the Omega Lacto blend will sour fast at room temp. No need to heat it.

[CaptRon]

Would the kettle souring work for this style? I've been reading a lot about people sealing up the grainfather with plastic wrap and souring in the kettle.

[HVB]

Would the kettle souring work for this style? I've been reading a lot about people sealing up the grainfather with plastic wrap and souring in the kettle.

Yes, you can kettle sour a Berliner then once where you want sour wise boil, chill and ferment out.

[Darterboy]

Yes, you can kettle sour a Berliner then once where you want sour wise boil, chill and ferment out.

 

You can, but go to extreme measures to absolutely exclude oxygen or you'll make something that smells like someone puked in your gym socks. Or worse. Maintaining a temperature as close to 115F while souring will also select for lactobacillus and help to exclude the nasties.

[BlKtRe]

You could also transfer it to a carboy or keg and use a heating pad to keep the temps up.

I've done this many times with success. 

[Deerslyr]

I've thought about using the grainfather, but am nervous about funking that up.  But I suppose anything boiling will kill any nasties, correct?  Here's the thing... I can recirculate with that to maintain temperature, or would that be bad?  Otherwise, I'd have an element on the bottom.  Thoughts on using the Grainfather?

I'd much prefer to use a keg and purge the oxygen.  But... my problem is I don't have a heating pad.  If I went that route, I suppose I could unplug the chest freezer that I use for fermentation and put a halogen lamp (small construction type, but puts out pretty good heat) in there connected to a temp controller, right???  

 

I'm starting to lean towards the halogen lamp and the corny keg (I have 5 of them and can devote one of them to sour beers).

 

Thoughts?

 

As a side note, do any of you have any tried and true recipes?

[BlKtRe]

I suggest not to recirc during your kettle sour. O2 is a big deal actually during this phase. Doing a recir will just cause some issues for you. Lacto is easy to kill. Heat is its worst enemy above its growth temps. So using your Grainfather isn't really a big deal with proper cleaning afterward. If you have no heating pad then I'd suggest to knock out at around 100-120* and use your bulb idea. There is nothing worse in a sour beer than a bad lacto fermentation.