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Kettle Souring
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TheGecko



Joined: 10 Mar 2014
Posts: 52



PostLink    Posted: Mon Jun 05, 2017 3:16 am    Post subject: Reply with quote


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Squid wrote:
TheGecko wrote:
So, wort was 3.5 when I got home from work. Boiled and pitched 644 tonight. Things are shaping up nicely. Let's see if the 644 brings it home for the win.


I know this is a very old post, but wondering if anyone heard of TheGecko's results?


Hey Squid - Gecko here. This beer ended up great, and I've actually been meaning to brew it again for some time now. Let me know if you have specific questions. The electric HERMS setup is ideal for kettle souring. If you're considering it and haven't done it yet, I would encourage you, and answer questions you may have. Cheers! - Drew

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lucianthorr



Joined: 26 Feb 2017
Posts: 9



PostLink    Posted: Sat Apr 28, 2018 2:52 pm    Post subject: Reply with quote

This is another question for TheGecko, if you're still active on here. (or if anyone else knows the answer).

I'm thinking about trying a kettle sour of my own and your step-by-step process is super helpful. The one question I had was for step 3, what is the purpose of sanitizing the MLT and HERMS coil after making the wort?
Isn't that before any of the bugs have been added? Or is that to prevent any other unwanted bugs to get access to the wort while it's so fermentable?

And maybe one more question, if 14 gallons of wort at the start, what was the final volume you were shooting for?

Thanks again for sharing the process. I'm looking forward to giving it a shot.
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TheGecko



Joined: 10 Mar 2014
Posts: 52



PostLink    Posted: Sat Apr 28, 2018 4:04 pm    Post subject: Reply with quote

lucianthorr wrote:
This is another question for TheGecko, if you're still active on here. (or if anyone else knows the answer).

I'm thinking about trying a kettle sour of my own and your step-by-step process is super helpful. The one question I had was for step 3, what is the purpose of sanitizing the MLT and HERMS coil after making the wort?
Isn't that before any of the bugs have been added? Or is that to prevent any other unwanted bugs to get access to the wort while it's so fermentable?

And maybe one more question, if 14 gallons of wort at the start, what was the final volume you were shooting for?

Thanks again for sharing the process. I'm looking forward to giving it a shot.


Exactly right, I wanted to make sure the lacto I was introducing was going to be the only bug doing work on the sweet wort.

I was shooting for 12 gallons.

Good luck and let me know if more questions.

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lucianthorr



Joined: 26 Feb 2017
Posts: 9



PostLink    Posted: Sat Apr 28, 2018 7:46 pm    Post subject: Reply with quote

Planning on giving it a shot next weekend.
Thanks for the help!
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