fnffishcore
Active Member
Ok, long story short-ish: I started a kettle sour a week ago. Pre-acidified to 4.2 pH (overshot a bit, target was 4.3). Pitched a year old pack of Omega Lacto at 90F, planned to let it roll over the weekend while I was away then finish the boil Monday. Well, pH only dropped to 3.8. I let it roll another day and set the temp controller to 80F. No dice. So I grabbed some Goodbelly shots and pitched 3 instead of the usual 2 - they had been expired for a couple days so I was afraid the culture count would be lower - and cranked the temp control back up to 95F, but no luck after a day. Fast forward to this morning, I gave it what I deemed one final check and the pH has actually gone UP to 3.9?!
Before I pull the plug and rebrand this batch to an ever-so-mildly tart instead of a sour, anybody have any suggestions? I know I left out some details (grain bill being the big one) but I’m on my phone and don’t have that readily available. Thanks!
Before I pull the plug and rebrand this batch to an ever-so-mildly tart instead of a sour, anybody have any suggestions? I know I left out some details (grain bill being the big one) but I’m on my phone and don’t have that readily available. Thanks!