Huffing my kvass starter

Discussion in 'Homebrewing' started by redgorillabreath, Feb 26, 2017.

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  1. redgorillabreath

    redgorillabreath Zealot (511) Mar 29, 2015 Pennsylvania

    Having my first go at kvass. Of course I had to take a sniff of the sour wort that's been percolating at 104 deg F for the last few days...
    (I'll try to post a photo later on. Can't manage it on my phone)

    I've read about ketone production by yeasts, so I guess they've buddied up with the lactobacillus. I basically got punched in the nose by acetone, followed by the lactic acid "aroma". This is going to be interesting :astonished:

    I'm following the recipe from the May/June 2014 issue of Zymurgy.

    Cheers!
     
    #1 redgorillabreath, Feb 26, 2017
  2. Brewday

    Brewday Zealot (721) Dec 25, 2015 New York

    Sounds good. I did a beet Kvass using whey from yogurt. Had a great sour taste to it.
     
    #2 Brewday, Feb 26, 2017
  3. redgorillabreath

    redgorillabreath Zealot (511) Mar 29, 2015 Pennsylvania

    [​IMG]

    There it is...in all its funky glory. The vessel is a 4 qt saucepan.

    It's all in the fermenter now at SG=1.034. Slightly higher than I was aiming for.
     
    #3 redgorillabreath, Feb 27, 2017
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