Good day, I’m going attempt one of my favourite American styles this weekend - dry hopped kettle sour. I’m thinking of using lactobacillus from pro biotics to sour with. Does anyone have much experience with this ? Should I definitely make a starter with the probiotics or can I just pitch a whole bunch into the wort? Does the starter need to spin at a higher temp ? I’m thinking bout shooting for about1.055 OG and 25 ibu with a 3 or four ounce dry hop Any other tips for success in this style appreciated!
Honestly i'm not even sure yet, turns out there is some WLP672 available at my LHBS - initially I figured I would have to get a commercial strain online so I would attempt a probiotic or yogurt culture, but maybe the white labs strain would just be easier... At this point, this being my first attempt, I'm looking for the most fool proof method.
I haven't used a Wyeast/White Labs strain, not have I used yogurt or pills. But I have done it two ways: 1) using naturally occurring lacto from grains (several times) 2) GoodBelly PlusShot (once) Here's my thread about #2... https://www.beeradvocate.com/community/threads/goodbelly-question.542238/ (Note that GoodBelly comes in at least 3 basic forms... - Juice (cartons, more dilute, meant as a drink) - StraightShots (no added sugar) - PlusShots (sugar added) I used a PlusShot because that's what I could get locally.
@VikeMan, thanks for this. I will take a look around and see if I can find some GoodBelly shots. In digging around on the Milk the Funk wiki, my plans have been dashed as I currently brew with a 10 gal aluminum pot, which is not recommended for kettle souring due to the low wort pH stripping the oxidized layer and potentially adding an unhealthy amount of aluminum to the beer.... Might be time for a stainless kettle !
If you're worried about your kettle, just use the MTF reverse kettle sour technique. http://www.milkthefunk.com/wiki/Alternative_Bacteria_Sources#MTF_.22Reverse_Kettle_Sour.22
@EvenMoreJesus , looks like an interesting technique, but it looks like it wont work with dry hopping? I was pretty keen on the kettle souring because the lacto is sterilized before the wort hits the fermenter or any of my other plastic gear. ...Actually its sort of unclear if it doesn't work with isomerized aa's or any hops whatsoever, ie. dry at any rate, I have put the kettle sour project on hold and I am going to brew my first bohemian pilsner !
Why wouldn't it work with dry hopping? Just dry hop after your lactobacillus is finished acidifying the wort. If you're worried about contaminating your clean beers, just buy separate plastic/rubber stuff. They're not that expensive. Any "hop related compounds" will inhibit certain LABs. Interesting. Details?
@EvenMoreJesus - true on the plastic parts - inexpensive indeed. I suppose I would have to replace beer lines in the keezer as well? I'm not sure how comfortable i'd be running lacto beer through my kegs and taps .. For the Bo Pils, essentially I wanted a brewing project for the weekend, something other than my typical x y z Ale type brew (ie kettle sour) but I have yet to attempt a pilsner so I thought what the hell. I quite enjoy the style and have no excuse not to give it a shot - I have the stir plate, flask , temp control , relatively good handle on the brewing process (i think?) so here goes!
