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Ozzy2001

Member Since 16 Jan 2015
Online Last Active Today, 06:27 AM

Posts I've Made

In Topic: Ozzy's Sour Program

Yesterday, 07:39 AM

Repitched last night and it's bubbling this morning. I guess the yeast was just bad. Who knows.

In Topic: Ozzy's Sour Program

20 September 2017 - 09:32 PM

How'd you like the smell of all of that DMS blowing off while you boiled it? It smells like sweet apple sauerkraut to me. I kind of like it.

Took a sample to see if the gravity had gone down at all.....it hadn't. The sample was DMS city. Will that get scrubbed out by the yeast during fermentation.....assuming this most recent yeast pitch will take?

In Topic: Ozzy's Sour Program

20 September 2017 - 12:32 PM

I think I may have figured it out. Our water company recently treated our water with chlorine. I did boil my rehydration water but not long enough to boil out all of it.
That has to be it.

In Topic: Ozzy's Sour Program

20 September 2017 - 10:29 AM

Yeah nothing at all. Wondering if the yeast was bad. I know it wasn't expired.

In Topic: Ozzy's Sour Program

20 September 2017 - 08:27 AM

I haven't had issues with lag, when pitching yeast in a soured wort. It's not like 3.9 is a highly acidic, and hostile environment for US05. Did you directly sprinkle the packet in, rehydrate and pitch, or make a starter?

I do notice that soured wort needs a bit more aeration than normal, to get a really active fermentation initially.

I've heard of folks making starters with the same PH as the wort, so there is no shock to the yeast, but I never bothered doing that, and never had an issue with a no start/stuck fermentation.


Rehydrated in sterilized water. Injected O2 in the wort, had yeast nutrient, and cooled wort to same as the yeast slurry. I've had issues with US05 lately. I'm really getting close to swearing it off. I've had it start slow before, and it usually doesn't finish. I never have problems with 04 but I wanted a clean yeast profile in this.