2L lacto starter from nancy yogurt used to kettle sour before boiling/hopping. (1/2)
Actual yeast Wyeast Brett C
Non sour 1/2:
6/18/18:
- OG: 1.056
- pH 5.40
6/29/18:
-SG 1.011, very cloudy, very tasty
7/21/18:
-bottled
-FG 1.007
-pH 4.15
-tastes like rubber (what happened over those 4 weeks?)
-9/18
Rubber flavor somewhat faded. Still not great.
Kettle-sour 1/2:
6/18/18
- 1/2 inoculated with lacto starter, pH at 1 hour 4.50
6/19/18:
- pH 4.1 at ~12 hours
- pH 3.4 @ ~ 21 hours
- brew completed decreased hop boil from 50 to 40 minutes
- OG 1.049
6/29/18:
- now clear, unlike the non-sour counterpart. Flavor dominated by lactic acid.
7/3/18:
- FG 1.008 (probably been there for a week)
- Just tastes like lactic acid with little other character
8/3/18:
-tastier
-dry hopped with 14g Mt Hood, 14g Sterling
8/10ish/18
- bottled
9/8/18:
- Yeast asserting itself more. Really tasty now.