Whom has used either of these strains to sour their beer, much like a kettle sour?
I found that using Lactobacillus brevis leaves a harshness in the beer. It eventually goes away and makes a pretty decent beer, but it does take a while, and I am trying to find a way to introduce a little more softness and complexity in the beer, without using lactobacillus/brettanomyces blends.
Just want lactobacillus in this one, making it in the style of a kettle sour....but just a little "prettier" than a kettle sour.
I am OK putting wort that has been heat pasteurized into into a FV; seal it and letting it sour there before transferring back to the kettle; boiling it; hopping it, etc, etc.
I have read that these two strains are a little slower in lactic acid production, so I am hoping that can work to my advantage where I can inoculate the wort in the beginning of the week, have it sour in the FV, then finish the brew at the end of the week...something like that.
Questions:
1) Can anyone give me an idea of the flavour profile Delbrueikii or Buchneri provides?
2) What would you consider a desired pH of Delbruiekii, or Buckneri. Is it the same as Brevis, or is it a bit higher?
3) How long does it take to drop to the desired pH?
4) Will there be pressure issues in the FV during the lactic acid production of the wort?
Basically asking if I need to run a bastardized air lock (hose from my CIP line to a bucket o' sanitizer); having it vent...or can I seal the FV. and other than measuring pH, forget about it for a week?
Timeline from start to finish to make this beer is about a month. Is this a realistic method?
Your past thoughts and experiences are appreciated.
Thanks
David
33 Acres
I found that using Lactobacillus brevis leaves a harshness in the beer. It eventually goes away and makes a pretty decent beer, but it does take a while, and I am trying to find a way to introduce a little more softness and complexity in the beer, without using lactobacillus/brettanomyces blends.
Just want lactobacillus in this one, making it in the style of a kettle sour....but just a little "prettier" than a kettle sour.
I am OK putting wort that has been heat pasteurized into into a FV; seal it and letting it sour there before transferring back to the kettle; boiling it; hopping it, etc, etc.
I have read that these two strains are a little slower in lactic acid production, so I am hoping that can work to my advantage where I can inoculate the wort in the beginning of the week, have it sour in the FV, then finish the brew at the end of the week...something like that.
Questions:
1) Can anyone give me an idea of the flavour profile Delbrueikii or Buchneri provides?
2) What would you consider a desired pH of Delbruiekii, or Buckneri. Is it the same as Brevis, or is it a bit higher?
3) How long does it take to drop to the desired pH?
4) Will there be pressure issues in the FV during the lactic acid production of the wort?
Basically asking if I need to run a bastardized air lock (hose from my CIP line to a bucket o' sanitizer); having it vent...or can I seal the FV. and other than measuring pH, forget about it for a week?
Timeline from start to finish to make this beer is about a month. Is this a realistic method?
Your past thoughts and experiences are appreciated.
Thanks
David
33 Acres
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