Sour mash/kettle souring - affordable setup?

Discussion in 'Homebrewing' started by adamholl, Sep 16, 2015.

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  1. bushycook

    bushycook Zealot (681) Jan 31, 2011 Virginia

    Did you taste it? At room temp it may take a few more days to sour.
     
    #21 bushycook, Sep 22, 2015
  2. jbakajust1

    jbakajust1 Pooh-Bah (2,552) Aug 25, 2009 Oregon
    Pooh-Bah

    It won't look like it is doing anything. It will basically make the apple juice (clear) look like fresh pressed cider (super cloudy). After 5 -8 days it might form a pellicle. It might not even taste that sour because the starter base (juice) is still sweet since the Lacto will not ferment it to dryness. Do you have a pH meter? Also, depending on the strain and temp it might take a few more days. Leave it warm, and as long as the juice is preservative free like @VikeMan mentions above, you should be fine. If the juice has preservatives then get a new one that doesn't and pitch another pill.
     
    #22 jbakajust1, Sep 22, 2015
  3. adamholl

    adamholl Devotee (357) Sep 5, 2009 New York

    I did taste it - not sour at all. But I will leave it in a warm place and wait a few more days. Silly, I know, but just so excited to do some kettle sours.

    And no preservatives in the juice.

    Is there an ideal ph I should be shooting for? I am thinking somewhere in the 3 - 3.5 range, is that right?
     
    #23 adamholl, Sep 22, 2015
  4. jbakajust1

    jbakajust1 Pooh-Bah (2,552) Aug 25, 2009 Oregon
    Pooh-Bah

    3 will be quite sour once fermented if the Sacc strain attenuates well. I did a kettle sour with a local brewery that got to 3.6 and then finished at 1.012 FG and it was still quite tart.
     
    #24 jbakajust1, Sep 22, 2015
  5. adamholl

    adamholl Devotee (357) Sep 5, 2009 New York

    Checking back in here, for an update and also a bit more advice. The first starter I did, with the apple juice, just never did anything. After a week there was no tartness, and the pH had not dropped at all. So I scrapped it. I put together a DME starter that, after a week, got somewhat tart and the pH dropped to about 4.2. I tried to keep the temp around 80-85, which I think helped, despite plantarum being suited for cooler temps.

    Anyway - I mashed in on Friday evening (2 1/2 days ago), and pitched the starter once the wort cooled to about 105. I've kept the pot covered and given it a couple of stirs, but otherwise just let it go. This morning the pH was down to about 4, with a definite pronounced tartness. So I think tonight I will be in good shape to boil and finish brewing.

    As I'm sure you all know, it is always gratifying when something seems to work!

    Now my one further question - I'm brewing sort of an imperial Lichtenhainer. (Sour, smoked wheat ale.) There's a Stillwater beer called Devil is People that I'm trying to approximate. I think there's a decent chance, post-boil, that my OG will be higher than I had anticipated. My question - do I up the IBUs? I am hoping to finish fairly dry, but nervous with a higher SG that I won't ferment down as low. I was going to shoot for about 8 IBUs, based on an SG around 1.062 and FG around 1.010, but think now based on a couple of readings and on Beersmith that the SG will be about 1.072, and FG about 1.015. Is upping the IBUs a bad idea, or necessary to add some more balance?

    Anyway - thanks again to all.
     
    #25 adamholl, Oct 5, 2015
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