I feel stupid for not even thinking about this, but we attempted our first kettle sour this week and the actual souring part worked fantastically well; however, we brought it up to a quick boil and ended up clogging our HX while trying to re-circ through the whirlpool inlet w/ what I'm assuming is protein?
Could we have avoided this by simply heating to 180F to pasteurize before cooling? Any other tips/tricks we're overlooking?
Could we have avoided this by simply heating to 180F to pasteurize before cooling? Any other tips/tricks we're overlooking?
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