Kettle Sours are Easy! How to brew a kettle sour - grain to glass brewing with kveik yeast
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- เผยแพร่เมื่อ 27 ส.ค. 2024
- Kettle sours can be easy, but sometimes recipes make them too difficult. Here's my process to making great sours every time with little work.
Recipe:
Water - no specific profile, just used my tap water with campden
Grain:
4lbs (1.8kg) Pilsner Malt
4lbs (1.8kg) White wheat
1lb (453g) Flaked wheat
12oz (340g) carapils
Hops:
12 citra pellets @ 15mins
Yeast:
Kveik Oslo (I used a slurry, but bootleg biology is where the original came from)
Fermentation:
95f (35c) for 3 days, cold crash 3 days, fruit puree for 3 days @ cold crash temp. Higher fermentations temps with Kveik help push fruity esters!
Just stumbled upon your videos, happy I did! Keep it up!
Great video, thank you. I am going to give this a go on my 220v electric system. Should make holding the lacto temp a breeze.
Probably use OYL-071 yeast in mine. I had never thought to just throw in a handful of whole grain to a stuck mash ( DUH!)
Keep up the great videos, cheers!
Yup, no CO 2 ! I also just started adding lactic acid straight up! No souring step! Nobody noticed! Thank you for the excellent video. You’ve got a nice set up.
Interesting! We do a ton of kettle sours, especially in the summer. Love this way
@@brokentreebrewingco7034 I’ve done quite a few kettle sours but this is my first time using KVEIK.
You should 100% try this with prickly pear cactus fruit. It has beautiful color and an amazing flavor thats kick ass with the dragon fruit. Also if you didn't know already dragon fruit is actually a cactus fruit too, very similar to the pickly pear. If you arent familiar with it dw becaude grows just about everywhere. :)
that sounds like a great combo!
Great vid on Sour beers mate.How much lacto do you add for a 6 gallon batch?🍻
I use good belly, it comes in a quart container and I just use a whole one
@@brokentreebrewingco7034
Thanks for your feedback.I will give this a go.
So sorry this is a year later but I have always been dropping the ph to 5 then add probiotics. You are saying that I have been waiting my time and product?? I was wondering if I even had to. Im getting ready to do a sour with 2 row and white wheat and using cascade and dry hoping with jolly ranchers.
The lactobacillus will sour the wort for you and get the ph down. Some brewers like to take the ph down to 5, but I’ve never found the need. Lacto always gets me down to below 3.4.
How do you clean out your lines and pumps after being exposed to lacto? All I've ever heard was that the stuff contaminates everything and must be used only for sour beers from then on?
Hot side i clean with just boiling water first. Lacto isn’t too big a deal, the usual cleaning process plus a 180f water blast will get it out.
What kind of yeast did you use?
I’m using Kveik here - probably either voss or stranda