Aunt Sally Clone + How to Sour for Dummies

Discussion in 'Homebrewing' started by ssam, Jan 3, 2018.

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  1. ssam

    ssam Pundit (997) Dec 2, 2008 California

    Thanks for bumping this right in time for me to make some brewing decisions.

    Hot garage would be great but it will get cold at night where I'm at. Would that be a big problem? Anyone have an idea for 100 degrees for 2-3 days with no equipment like no heat lamp or thermblanket? What if I parked in the sun and put it in my front seat?

    Its pretty temperate where I'm at.
     
    #21 ssam, Jun 9, 2018
  2. wasatchback

    wasatchback Pooh-Bah (1,574) Jan 12, 2014 Tajikistan
    Pooh-Bah Trader

    You don’t need to keep it hot for plantarum... pitch at 100 and maybe insulate it as best you can but it will still Sour pretty effectively even as the wort cools. There are strains that will sour effectively in the 70s as well. The Yeast Bay has a Brevis strain that drops PH quickly at low temps.
     
    #22 wasatchback, Jun 10, 2018
  3. ssam

    ssam Pundit (997) Dec 2, 2008 California

    Cool, so I can pitch a good belly thing at 100, insulate, and be good? I might try that.
     
    #23 ssam, Jun 10, 2018
  4. wasatchback

    wasatchback Pooh-Bah (1,574) Jan 12, 2014 Tajikistan
    Pooh-Bah Trader

    I think so.. might take a little longer but it should get to where you want it. Just do your best ghetto insulation job to try to keep it as warm as possible for the longest period of time
     
    #24 wasatchback, Jun 10, 2018
  5. ssam

    ssam Pundit (997) Dec 2, 2008 California

    Thanks, I'll translate this to partial mash for my attempt. One thing confused me on the recipe sheet... Do you add lactic acid as well as the Good Belly, or is it a one or the other thing?
     
    #25 ssam, Jun 10, 2018
  6. ssam

    ssam Pundit (997) Dec 2, 2008 California

    One more thing.

    Since I'm doing a partial boil, should I use all the sugars with the Good Belly pitch, or just the mashed sugars? It will be a little less than 2x concentrated with the extract added.
     
    #26 ssam, Jun 11, 2018
  7. ssam

    ssam Pundit (997) Dec 2, 2008 California

    Thanks! My partial mash version is ready now and pretty good!

    I used some lactic acid and pitched a goodbelly straight shot and insulated for around 36 hours in room ambient temp. The sourness is very mild, its a lot like Aunt Sally!

    I dry hopped with Citra and Mosaic 2oz each.

    This was fun. I'm going to nail this recipe down and dial it in.


    Here's a pic before I put a winter jacket on it, lol. My housemates were confused.

    [​IMG]
     
    #27 ssam, Jul 18, 2018
    Last edited: Jul 18, 2018
    deadwolfbones likes this.
  8. deadwolfbones

    deadwolfbones Pundit (795) Jun 21, 2014 Oregon

    Glad to hear this came out ok for you, ssam!

    I'm the guy who cobbled together the recipe in the HBT thread. The reason you add a little lactic acid is that it drops the pH, which hopefully prevents spoilage while the lacto gets going. It's probably not 100% necessary, but a good preventative measure.
     
    #28 deadwolfbones, Aug 8, 2018
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  9. chrunck

    chrunck Devotee (329) Jun 12, 2013 New Mexico

    I added lactic acid for several batches because I read the same thing, that lowering the pH will prevent bad bugs from growing. After someone on here (vikeman maybe) said it wasn't necessary, I I stopped and have had great results on my recent batches. YMMV, but I don't bother with adding lactic acid before pitching Goodbelly anymore. Comes out just as sour , just as clean, and it's a step I don't have to think about anymore.
     
    #29 chrunck, Aug 8, 2018
    deadwolfbones likes this.
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