Trying my first kettle sour today and overshot my initial pH drop (food grade phosphoric acid 75%) following the manufacturer recommendation.
I ended up with a pre-sour pH of about 3.36. I'm hoping perhaps there might be a delay in the reaction with the wort and the P acid but I'm probably dreaming that pH will come back up.
I went ahead and pitched lacto, hoping to at least get rid of the chemical sour vs. lacto sour but we shall see. It's an experiment.
I have two questions for y'all.
1) I am planning to boil then ferment with S05 dry yeast - is there a pH that will kill this yeast? I'm sure it will at least be inhibited.
2) I have a similar finished beer on hand I can blend with but I'm wondering if it makes sense to blend prior to boiling, after souring, or whether to go ahead and ferment out the gose and then blend the finished beers?
Thoughts? ideas? flames?
Chris
I ended up with a pre-sour pH of about 3.36. I'm hoping perhaps there might be a delay in the reaction with the wort and the P acid but I'm probably dreaming that pH will come back up.
I went ahead and pitched lacto, hoping to at least get rid of the chemical sour vs. lacto sour but we shall see. It's an experiment.
I have two questions for y'all.
1) I am planning to boil then ferment with S05 dry yeast - is there a pH that will kill this yeast? I'm sure it will at least be inhibited.
2) I have a similar finished beer on hand I can blend with but I'm wondering if it makes sense to blend prior to boiling, after souring, or whether to go ahead and ferment out the gose and then blend the finished beers?
Thoughts? ideas? flames?
Chris
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