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Post by imaretiree on Jul 29, 2018 18:59:43 GMT -5
Ok....I'm hooked on them ( even if Bill thinks they are a waste of malt ). 1) Reading up on them, some people say you need to dedicate equipment specifically to sours (Siphons, kegs, lines) and others say you just need to use propet sanitation. Who is correct? Is there a difference between a kettle sour and a full sour? 2) I'm in the States at the end of the month. A lot of people use Goodbelly shots for kettle sours. Is there an expiry date on the shots? Any other options?
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Post by Stephen on Jul 29, 2018 20:03:39 GMT -5
Yipeeeeee! (Sorry but I think you should have predicted that) lol.
Dedicated equipment? For me yes if it’s rubber or plastic because most of that stuff is cheap. Anything else no (glass and stainless. In theory you could probably use the same equipment but sanitize especially if it has no crevices. I use an iodide sanitizer like IO Star sometimes to ensure I’m good. The only foolproof way is heat which I use on some items. I don’t worry a ton because I only bottle things with brett and bacteria. Everything else is kegged and both brett and bacteria are slow in the cold and anything over a few IBU wheich is every other beer I make the hop level totally stops the bacteria from producing any lacto. I can detail more if you want.
Difference between a long term sour and a kettle sour? Kettle sour is a fast method to give bacteria typically an advantage and then kill them so they don’t need to have additional equipment by heating the equipment and wort to boiling so it’s “clean” when you go to the next step. Typically fast but the sour and flavour you get is a bit more one dimensional. Long term sours is usually 6 months plus and you never kill the bacteria (or brett). They are usually more complex in terms of flavour.
Goodbelly is great but you can get great pitches from Omega and Escarpment but also there are also lacto sources easily gotten at the drug store like the Jamieson digestive care caplets that I’ve used before that are perfect because they’re 100% plantarum. You could definitely buy some Goodbelly but the Jamieson is exactly the same bacteria in a pill form.
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Post by imaretiree on Jul 29, 2018 21:15:06 GMT -5
Thanks Steve. I knew you would respond. Because of tasks I needed to perform I was in the area to get Jelly King and Farmagedon ( oh my f-ing gosh!) From Bellwood, three sours from Shortfinger, and three sours from Half Hours On Earth. Soooooo good.
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Post by Alex Bullock on Jul 29, 2018 21:42:58 GMT -5
Phew I'm out of breath reading your post Steve haha well done.
Tony if you're bringing home bottles of those beers you will be able to use them to make your own complex and tasty sours! One of the major methods is to ferment with commercial yeasts like Saisons or even cal ale and add bottle dregs to get the brett/bacteria. I have a house culture of brett/bacteria going which I occasionally add the dregs from a really good beer.
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Post by imaretiree on Jul 30, 2018 12:17:26 GMT -5
I actually have some Belgian Lambic blend and a recipe for a fruit sour. I specifically bought the bottles to add along with the purchased yeast.
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