Hi all,
Hope I'm posting this in the right area...so, we have been doing a fair few kettle sours over the last few months. We use Lactobacillus Plantarum for souring and has also used Brevis and Buchneri in the past. When the souring is taking place, I always get a strong tomato sauce/tinned baked beans/tinned spaghetti aroma. This aroma does seem do boil off fairly well, but I do perceive it still in the final product. It does seem to be a DMS related sulphur?
Is this normal for a kettle sour, or does any of you get a cleaner aroma during the souring process?
Cheers
Hope I'm posting this in the right area...so, we have been doing a fair few kettle sours over the last few months. We use Lactobacillus Plantarum for souring and has also used Brevis and Buchneri in the past. When the souring is taking place, I always get a strong tomato sauce/tinned baked beans/tinned spaghetti aroma. This aroma does seem do boil off fairly well, but I do perceive it still in the final product. It does seem to be a DMS related sulphur?
Is this normal for a kettle sour, or does any of you get a cleaner aroma during the souring process?
Cheers
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