beer Ozzy's Sour Program

Beerswimmer said:
I have been making kettle sours for the past few years using Goodbelly as my lacto source. It's Lacto plantarum, after 96hrs @ room temp it's nearly 3.0!  
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Nice!!! The omega lacto blend has both Lacto Plantarum, and Lacto Brevis. 3 days or so will give an epic pucker to any low IBU wort.

3.0ish is achieveable at 3-4 days, especially with a starter, with the Omega lacto blend.
 
Kettle souring this Berliner right after this mash. This mash tun is the ish.
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Boiled the Berliner last night. Final ph was 3.9. I could have let it go another day or so, but it's low enough for me. Added US05 and after fermentation I'll either do 1 secondary with some fruit, or split it up and do 2 different fruits.
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Ozzy2001 said:
TGCM does the yeast lag bad in a kettle soured wort?

I'm 36hrs after US05 pitch with no action.
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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.
 
Thegreenchilemonster said:
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.
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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.
 
Weird, US05 usually takes off quickly, especially with lower gravity beers.

So, you have no krausen either, I assume?

Maybe if it doesn't start fermenting in next 12 hours or so, pitch another packet of yeast. I've had some good success with US05 and sours, especially with fruit additions post primary fermentation.
 
Thegreenchilemonster said:
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.
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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?
 
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