We are looking to do ~15-20 BBL batches of a sour, so I'm researching kettle souring.
I plan to do it based on this post: https://discussions.probrewer.com/sh...-in-the-kettle
I'm trying to do research on propagating lacto brevis from a homebrew packet (5 gal pitch) as opposed to buying a large pitch from wyeast etc. Does anyone have any experience/recommendations on this front?
We have the tech to keep up to 2 BBL at 100+ F and blanket with CO2 for the prop. Our full system is a 30 BBL, and I'm fairly confident I can also keep that at temp and circulating during the pH drop.
I also read a thread about storing soured wort in a brink for later use, I hope to be able to do this as well.
We have phosphoric acid 75% on hand. According to the calculations I did I should only need about ~12 mL to drop the pH from 5.4 to 4.0. I read in another thread that phosphoric shouldn't affect the taste, but I'm curious as to whether lactic acid would be a better option for this purpose.
Any thoughts and ideas welcome. Thanks in advance!
I plan to do it based on this post: https://discussions.probrewer.com/sh...-in-the-kettle
I'm trying to do research on propagating lacto brevis from a homebrew packet (5 gal pitch) as opposed to buying a large pitch from wyeast etc. Does anyone have any experience/recommendations on this front?
We have the tech to keep up to 2 BBL at 100+ F and blanket with CO2 for the prop. Our full system is a 30 BBL, and I'm fairly confident I can also keep that at temp and circulating during the pH drop.
I also read a thread about storing soured wort in a brink for later use, I hope to be able to do this as well.
We have phosphoric acid 75% on hand. According to the calculations I did I should only need about ~12 mL to drop the pH from 5.4 to 4.0. I read in another thread that phosphoric shouldn't affect the taste, but I'm curious as to whether lactic acid would be a better option for this purpose.
Any thoughts and ideas welcome. Thanks in advance!
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