Kettle Souring - Berliner
#21
Posted 22 January 2016 - 07:33 PM
#22
Posted 27 January 2016 - 09:59 PM
#23
Posted 27 January 2016 - 10:00 PM
How long is everyone taking to get the ph in the 3.5 range and at what temps? I was planning to use yogurt at about 160
Omega's blend got me there in 18 hrs at 75F. I dropped it to 4.5 with lactic acid before the lacto starter was pitched.
Edited by neddles, 27 January 2016 - 10:00 PM.
#24
Posted 27 January 2016 - 10:03 PM
that is not bad at all.Omega's blend got me there in 18 hrs at 75F. I dropped it to 4.5 with lactic acid before the lacto starter was pitched.
#25
Posted 27 January 2016 - 10:07 PM
that is not bad at all.
yeah, checking the notes it was 3.43 at 18hrs. after pitching.
#26
Posted 27 January 2016 - 10:11 PM
nice I will have to hit you up before Berliner brew dayyeah, checking the notes it was 3.43 at 18hrs. after pitching.
#27
Posted 27 January 2016 - 10:21 PM
Try lowering the pH to 4.5 before pitching. The idea is to preserve head retention because the lacto won't degrade some of the head forming proteins at that pH (rudimentary explanation) It seems to have worked for me. This pic was taken about 5 min after the pour.
#28
Posted 27 January 2016 - 10:26 PM
thanks for the advice, and nice looking beer.Try lowering the pH to 4.5 before pitching. The idea is to preserve head retention because the lacto won't degrade some of the head forming proteins at that pH (rudimentary explanation) It seems to have worked for me. This pic was taken about 5 min after the pour.
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