So SWMBO really wants me to brew a blackberry sour. Never done it so I want to do it right.
For Simplicity sake, could I add the starter to the kettle, purge with CO2
Then when it’s ready boil it, purge it again and add the normal yeast into the kettle? Do everything in one kettle then just rack straight to a keg on top of blackberries?
My carboys are currently busy so thinking this may be an alternative.
If your making a buffered starter, Lacto pitch rate isn't very important. If you're not buffering the starter, then it's a little pointless making a starter.Do I need a full pack of sourpitch to make a starter? I only have about a quarter of a pack left.
OK thanks. Ordered the calcium carbonate. Can I keep some to reuse like a yeast starter and is apple juice necessary? Apologies if it already in this thread, only a quarter through it. Really looking forward to trying this out.If your making a buffered starter, Lacto pitch rate isn't very important. If you're not buffering the starter, then it's a little pointless making a starter.
To buffer, add some calcium carbonate.
Picked some fresh blackberries getting ready to finish this off
I made a starter a week ago and have not had time to brew, will it be ok?
Also these Artisan natural flavours are now available in the UK, has anyone used them yet? They do sound ideal.
I'll be bottling mine today or tomorrow . Looks very similar to yours. Tastes wonderful so far .Blackberry sour. Little foamy, but otherwise delicious
I'll be bottling mine today or tomorrow . Looks very similar to yours. Tastes wonderful so far .
I bottled Sunday, I'll be opening one in a couple weeks.Nice let’s see a pic of your pint when it’s done. Mines been a hit all around.
Finally , opened a bottle of my Blackberry hibiscus lime berliner weiss (kettle sour ) last night when I got home from work. Its been so hot out and this was a very welcome refreshing brew . Very nice not overbearing blackberry flavor with the other flavors playing backup without making a mess of the flavor profile. Nicely tart without a huge mouth puckering level. ABV is low (no idea ,1.040 gravity before souring) but it turned out to be a very tasty brew.
Thanks to you all for walking me through the souring process.
I have to reiterate that this was a brew made with locally grown wheat, my own homegrown Crystal hops and handpicked homegrown blackberries. and lets not forget the souring was done by Goodbellys.
BTW, before I knew it , I had 3 of them down.
I dont understand the CO2 purge thing everyone subscribes to. keep the lid on the kettle,seal it up with tape. wait 48 hrs.Maybe a dumb question, but for those of you purging the headspace in your kettle for kettle souring....is there any type of small set-up maybe using the little 16 gram CO2 cartridges (maybe too small) or something a little larger for those of us that don’t have keg set-ups yet?... just curious...thank you for any replies/ideas
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