RPh_Guy
Bringing Sour Back
Well there's the problem!Satan wrap around the lid
Well there's the problem!Satan wrap around the lid
Since I'm leaving on a plane tomorrow I have to boil tonight.. 5335 not recommended for quick turnaround. Will try again with omega after I'm back. View attachment 573163
Not as sour as I wish, may have to carefully select fruit additions to bring to taste and true that! Beer indeedyLooks like beer to me
Not as sour as I wish, may have to carefully select fruit additions to bring to taste and true that! Beer indeedyView attachment 573168
I would just cool it to 90, pitch the lacto and just let it sit at room temp and naturally drop over the next few days until you boil.Just have a question about the original post here. It says to cool initial wort down to 90F and then ferment 70F - 90F for 1-3 days. If the best I can do is keep my fermenter at 75F, should I cool wort down to 75F instead of 90F??
I would just cool it to 90, pitch the lacto and just let it sit at room temp and naturally drop over the next few days until you boil.
Ok sweet, I will just do that. I am only going to a 1 gallon batch with this, so I was hoping on skipping the whole starter.
Also I have like 2 more questions, and I think one of them was vaguely answered in this post.
1. If I can only get 75F, should I still only do 48 hours for the souring? I do not have a PH meter and the website says that even 48 hours at 70F is enough to sour.
Doing 3 gallons of this again tonight except I'm going to use a few cups of Goodbelly mango to sour it. Last time I racked onto raspberry. I'll probably do pineapple or mango chunks this time.
Goodbelly isn't for flavor, it's a source of Lacto (L. plantarum).Although I haven't used the GoodBelly yet myself, a buddy did and the flavor was REALLY light. So yeah, I would double up based on his beer and feedback.
I'm just using it because $2.98 is better than $13 for the lacto the recipe calls for shipped to me.Right, but a few people have used the flavored versions (versus the shots) to try and add flavor to the finished product. The blueberry that he used barely carried through so I'm suggesting to use twice as much to see if that makes the flavor better.
If treacheroustexan is just using that because that is what (s)he has access to and not for the mango flavor then it is a moot point, though.
Good luck to you. I hope yours turns out well, too.
Omega's site specifies a temperature range but not an SG range for the OYL-605. Anyone have experience with how this behaves in high gravity? Looking to sour, pasturize and then dilute for fermentation.
Makes sense. Perfect. Built a starter earlier. This will really help cut down on the cooling time!No issue souring even at super high gravity.
I just kegged my batch I used the Goodbelly carton with yesterday. It tastes awesome! So excited for it carb up. I let it sit 3 days at 100 degrees.This was such a hit at home that the keg kicked quickly. I can't get the Omega yeast locally and it's too damn hot to have it shipped right now (plus half of my state is on fire...) so I decided to do another batch but this time using GoodBelly since I've seen it locally.
Two stops later yesterday and I can't find the Goodbelly shots so I went with the full carton.
I made a starter last night and used 8oz of the GoodBelly (1 serving) in it. It's at 90 degrees as of 'pitching time' last night and will hold that in my fermentation chamber. If all goes well, I'll whip up the DME tomorrow and pitch the starter in there to let it sour until the weekend before boiling and then pitching the Notty again.
If this works, it will be even easier than dealing with getting the Omega yeast shipped to me.
I didn't want to make a starter so I used 16 oz of the mango carton. Pitched right into the wort. I could have gotten away with only using 8 oz.Congrats!
How much of the cartoon did you use?
Didn't make a starter or just directly pitch the GoodBelly into the wort?
Yep ... ~3.1(+/- 0.1).I assume there is a floor where it won't go any lower over the next few days.....?
L. plantarum will continue souring in the 60s probably... Until it reaches whatever its floor is (yes, around 3.0-3.2).So if I kill the heat or cool it down into the 60's it will stop dropping the pH?
Would it do that on it's own? Your response seemed to indicate that it would stop at 3.1 +/-. Am I reading that right?
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