TripleSixHoppia
Well-Known Member
Traveling to my buddy's brewery to help them start their sour program on Saturday. They are in the process of cleaning out an extra space they have to add barrels and sour beer equipment, so until that is done we are kettle souring.
Knocking out 13bbl of 9p (1036ish) wort, 70% pils 30% wheat, kettle souring with Omega's blend at 90ish for 24 hours. Hoping to hit around 3.5ish pH. Boiling with late and whirlpool additions of mandarina bavaria and citra. Ferment with the house blend of 3711 and Dupont. Then aged with local pawpaw puree and dry hops and we are going to recirculate (pump over in the wine world) to see what that does.
To me low pH wort makes 3711 taste SO MUCH BETTER. It's way less phenolic. Plus that blend should rip through that wort and dry it out. I hate these kettle sours with US05 or similar that end up finishing at 2.5-3 plato (1010-1012).
Knocking out 13bbl of 9p (1036ish) wort, 70% pils 30% wheat, kettle souring with Omega's blend at 90ish for 24 hours. Hoping to hit around 3.5ish pH. Boiling with late and whirlpool additions of mandarina bavaria and citra. Ferment with the house blend of 3711 and Dupont. Then aged with local pawpaw puree and dry hops and we are going to recirculate (pump over in the wine world) to see what that does.
To me low pH wort makes 3711 taste SO MUCH BETTER. It's way less phenolic. Plus that blend should rip through that wort and dry it out. I hate these kettle sours with US05 or similar that end up finishing at 2.5-3 plato (1010-1012).