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Bonsai & Brew

Kettle Sour V1.0

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Here goes nothing!  I'll culture these starters in a 105 F water bath for 24-30 hours before pitching in wort tomorrow.

 

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I have been doing these by way of the GoodBelly juices...  come out mighty tasty.  Interested to see how this works out for you.  What's the plan ongoing?  Secondary on some fruit of some sort?  

 

This is the one I'm currently drinking...  Pomengranite Blackberry...  quite good IIDSSM...

 

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@swenocha This first attempt is basically an experiment to see what kind of souring I can expect using a mixed culture of Lactobacillus and other yogurt biota.  Although I cheated slightly by adjusting the initial pH of these starters using lactic acid, I'm trying to favor the growth of L. acidophilus and L. brevis.  In the end, this will be a straight-up, LBK-sized Sour IPA.  Hopefully later attempts will utilize fruit, barrel aging, etc., but since I'm a total nube to sours, I'm gonna keep this one fairly simple.  If successful, a @Creeps McLane-inspired Berliner Weisse will be next!🍻

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As turbid as these starters looked after 24 hours, I was surprised that there was little odor beyond that of pale DME wort.  After reading about failed yogurt starters, i.e. those including odor descriptors such as "vomit," "baby diaper," and/or "spoiled milk," I was expecting at least some slightly offensive odor.  Hopefully, this would indicate a good start to this experiment.  Anyway, I adjusted the pH of the unhopped 2-Row wort slightly with a tablespoon of lactic acid, added my starters, mixed, and put kettle on the back burner @ 100-105 F for 24 hours.  

 

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OK, I have to admit -- I'm starting to feel a little sorry for these Lactobacilli that I worked so hard to grow.  From an hour at boiling temp. to 10 F, these poor bastards never knew what they were in for.:)

 

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Saccharomyces cerevisiae can take it from here (Mangrove Jack's U.S. West Coast - M44).

 

OG ~ 1.050

SRM ~ 6

IBU ~ 38

pH ~ 3.8

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Before adding a Day 13 dry-hop, I grabbed a hydrometer sample and got a good taste of a pleasant mouth-puckering 1.006 brew.  pH is holding at 3.8 so I think I'll cold crash this on Day 18 and bottle next weekend.

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Moving right along, I started another lacto culture this morning at the lab.  This time I added about a tablespoon of lactose to really get things going.  Although my plan is subject to change, I'm thinking a Barrel aged Oud Bruin with tart cherries and cacao nibs might make for a nice Christmas Ale.  (Sorry, @Creeps McLane, my LHBS was out of malted wheat for that Berliner Weisse recipe that I've had rattling around in my head.)

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7 minutes ago, Bonsai & Brew said:

Moving right along, I started another lacto culture this morning at the lab.  This time I added about a tablespoon of lactose to really get things going.  Although my plan is subject to change, I'm thinking a Barrel aged Oud Bruin with tart cherries and cacao nibs might make for a nice Christmas Ale.  (Sorry, @Creeps McLane, my LHBS was out of malted wheat for that Berliner Wiesse recipe that I've had rattling around in my head.)

My wife sent me this pic last night. I think youre missing out cuz she really liked it

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1 minute ago, Creeps McLane said:

My wife sent me this pic last night. I think youre missing out cuz she really liked it

7576A1B5-61C2-42B8-B0D3-C890AF4B9E45.jpeg

 

Thank you for the recommendation -- I will brew a Berliner very soon!

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4 minutes ago, Bonsai & Brew said:

 

Thank you for the recommendation -- I will brew a Berliner very soon!

So many beers to brew. Where does a guy start?

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1 hour ago, Creeps McLane said:

So many beers to brew. Where does a guy start?

Start with what you like. For me I like IPA's !st, then stout, and porters. That is where I've started. I mean if I have a choice of steak or liver I'll take steak every time. Life is short, enjoy it.

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I did brew the Fage Oud Bruin last weekend and added puréed red tart cherries, sherry and oak today.  After another 2 or 3 weeks of fermentation, it should be ready to bottle followed by 6 months of aging.

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On March 10, 2018 at 3:37 PM, Bonsai & Brew said:

I'm enjoying a 5.8% ABV Hopadopoulos Pale Sour Ale on brew day.

 

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Hopadopoulos Pale Sour Ale won 2nd place in its category in the Belgian Brew Brawl (Austin, TX). 🍻

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