Kettle Sour

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Kettle Sour

Postby Matt F » Tue Aug 15, 2017 8:20 pm

Thinking of doing a kettle sour soon. I plan to kettle sour in my electric HLT so maintaining heat is easy. Then run off to boil kettle for final boil. Any issues you see with cleaning the HLT after having lacto in there?
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Re: Kettle Sour

Postby fargo41 » Wed Aug 16, 2017 9:39 am

I did this once using my boil kettle. Not the best to hold temp but it worked, my electric elements did not do well with the low ph after. It tasted just like a kettle sour should so I decided to boil and black things started to float in the beer and it tasted very metallic. I figure the low ph etched the camco elements I had. I have replaced them with all stainless steel but I have not tried this again.

So just be warned.
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Re: Kettle Sour

Postby mjensen52402 » Wed Aug 16, 2017 9:53 am

I have a designated 6 gallon glass carboy. I put it in a large cooler full of water and use sous vide to hold constant temperature of water.
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Re: Kettle Sour

Postby andrewmaixner » Wed Aug 16, 2017 11:21 am

I've used a fermWrap + blanket to hold 110F on up to 16 gallons in the winter (65F ambient).
I have a temp controller that would power my element for that range, but, haven't bothered trying as the wrap was easy, and I don't do them all that often now.

Marks' method of using a carboy for souring phase is good also, just a little more transferring, and more limited on volume.

If you don't care about the lacto being pasteurized out at the end, Another method gaining popularity is to pitch L. Plantarum (goodbelly shots)to unhopped wort in a carboy between 80-90F, and drop in the yeast and some noble hops 2-4 days later. Plantarum is very hop-sensitive.
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Re: Kettle Sour

Postby andrewmaixner » Wed Aug 16, 2017 11:25 am

Matt F wrote:Thinking of doing a kettle sour soon. I plan to kettle sour in my electric HLT so maintaining heat is easy. Then run off to boil kettle for final boil. Any issues you see with cleaning the HLT after having lacto in there?

As for your actual question -- No. If you are bringing the temp back up above 150 for an hour, or 170F for a few seconds, you've pasteurized it. I'd guess even without cleaning your next beer batch would do that.

I personally don't worry about lacto contamination, as I use hop-sensitive cultivars, and 20IBU is going to stop any residual lacto. Even 2 IBu would likely stop commercial Plantarum.
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Re: Kettle Sour

Postby wyzzyrdd » Wed Aug 16, 2017 11:40 am

So, the wild breakfast ale I made was semi-kettle soured. I did my normal boil and chilled down to 110 degrees. Then I added my lacto culture and wrapped my fermenter in several towels. Two days later, the temperature was down to the low 80's, and I pitched yeast. I left the lacto culture alive and well. The product had no hops, so adding lacto post boil was not an issue. The lacto got a big jump in the first two days and continued to work up till kegging (and continues to work today I suppose).
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Re: Kettle Sour

Postby Matt F » Thu Aug 17, 2017 7:57 am

Thanks guys. Working on a beer similar to Torn Label Tongue Lash I really like. Basically it is like a sour IPA. My electric HLT is all stainless and has a gas burner under it. Think I will Kettle Sour in the HLT, then get close to a boil in HLT to pasteurize before transferring to my regular boil kettle so I can do my usual post boil hopping regimine with my whirlpool.
Matt Franklin
Slappy Brewing North

On Tap:
Saison
Matt Damon in my Mouth

Fermenting:
Tree House Julius Clone

Up Next:
Belgian Dubbel/Sour
Coffee Chocolate Latte Stout
Peanut Butter Cup Stout
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Re: Kettle Sour

Postby tony b » Thu Aug 17, 2017 8:16 am

Can't wait to try it, Matt, sounds great. I've never had that beer style, so it will be an experience.
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Re: Kettle Sour

Postby Matt F » Thu Aug 17, 2017 8:39 am

Similar to Prairie Funky Gold Mosaic, or Amarillo. You can find those at Hy-Vee. Some of my favorite beers.
Matt Franklin
Slappy Brewing North

On Tap:
Saison
Matt Damon in my Mouth

Fermenting:
Tree House Julius Clone

Up Next:
Belgian Dubbel/Sour
Coffee Chocolate Latte Stout
Peanut Butter Cup Stout
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Re: Kettle Sour

Postby twiggy2164 » Thu Aug 17, 2017 9:06 am

Sounds delish, I just had a funky gold citra a week or so ago. Loved it


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