Kettle Sour Beers
http://traffic.libsyn.com/bminusshow/kettle_sour_beers.mp3
Well, I just learned a shit ton about making sour beers. My first crack at it is still pending in the fermenter.
For those of you who don’t know, a sour beer is a beer that is, well, sour. It will have more acidity and a lower PH level, usually around 3-4 PH vs. your typical beer that is around 5-6 PH.
Don’t confuse sour with hoppiness or bitterness. Sour is really fucking sour, like tart, lemon, etc.
I have been researching on how to make a sour beer.
A lot of it has to do with using bacteria and shit that can jack up any brewing gear it touches; hence many brewers have separate gear to make sours.
You just have to be careful when doing this or all your future beers could end up tasting like a sour – infected beer.
You may have heard of a kettle sour beer, right? It’s kind of another beer craze as of 2017 ish.
But I’ll go into that more later.
There are a few ways to make sour beers. I know of two. I will break it down to the traditional way and the easy way.
Traditional sour beer making
So, this is my first try. I basically made a wort with two row and am aiming for a final gravity of 1.06, or about a 6% wort beer.
I didn’t pitch any hops in.
So I made the wort then fermented it with safale-05. I added some old hops into the later stage of fermentation.
After that, it’s time to pitch the bacteria; which I bought from morebeer.com. It will have to age in a carboy / fermenter for around a year.
There are various variations to making sour beer the traditional way, but this is my first take.
It is encouraged to make another batch in a few months, and repeat this process continually for the purpose of “blending.” Blending is basically mixing the sour beers to get the right flavor.
For example, let’s say my first sour turns out way to damn sour, like a PH of 3.0 (hellllla sour). My next one comes in at 3.6, and the other 3.3.
I can mix all those bad boys together for a balances 3.3 PH sour. There is way more than I know to blending, but that’s the gist.
That’s about it for now on the traditional sour beer making method.
The easy(er) way to making sour beers; Kettle sour
The first step to making a kettle sour is to make your wort, just like a traditional sour or any beer.
You don’t add hops though.
You then cool your wort to 110 degrees F, then add your lactobacillus, which is basically milk bacteria or something.
You can get this from probitic pills or yogurt, or buy it from morebeer.com.
You then keep that temperature to 100-110 for 24-48 hours. You will then have to check your PH and once you are in your ideal range (3-3.6), you then boil the wort, hops and proceed to cool and fermentation just like a normal beer.
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