Any need to aerate the wort after kettle souring, and before pitching a sacch and/or Brett strain? Since O2 exposure isn't great for lacto I'm just wondering if pitching a healthy amount of yeast into the soured wort (with no aeration) would still get the job done. Thanks!
When I made mine earlier this year, i treated it as a normal ale after the kettle souring. I did a short 15 minute boil just for peace of mind and added a small amount of hops to get me somewhere around <10 IBU's. Then aerated as normal. Worked great for me.
Yea but since you boiled it, you killed the lacto, so aeration would be as any other normal beer. I've done plenty of 10-15 min boil berliners and aerated post-boil, pre-pitch, but have never done a no-boil Berliner before. Since lacto activity will still be active after pitching the sacch strain, im worried about introducing any O2.
When I did my no boil berliner I did not aerate and it turned out well. However, I have never made a no-boil berliner that I did aerate, so I can't help you with any differences between the two
Never aerated and mine turn out very nicely...I think oxygenation in sours (at least with my experience) leads to a fall off of flavor and affects the sour to become more acetic.
