Has anyone had success producing "sour" beer styles by a process similar to this:
Main advantages would be 1) no long waits for critters to sour hopped/alcoholic beer and 2) very low risk of contaminating your brewing equipment with critters
Disadvantages would be 1) possible darkening of your wort as it sits in the kettle and 2) you tie up your kettle for that long of a time
- Run off wort into the kettle
- Boil 15 minutes to sterilize
- Cool to "critter" temperature - 100°F or so
- Pitch "critters" such as lactobacillus directly into the kettle
- let them sour your wort for a couple days
- Boil and hop your wort as you normally would (kill off critters in the process)
- Ferment with yeast strain of your choice
Main advantages would be 1) no long waits for critters to sour hopped/alcoholic beer and 2) very low risk of contaminating your brewing equipment with critters
Disadvantages would be 1) possible darkening of your wort as it sits in the kettle and 2) you tie up your kettle for that long of a time
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