Sours - Revision history

NomoAdmin at 05:40, 11 September 2025

2025-09-11T05:40:03Z

← Older revision		Revision as of 01:40, 11 September 2025
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	== ~~'''~~Sourvisiae~~''' '''~~Blending~~'''~~ ==		== Sourvisiae Blending ==
	Reddit: I have read using Sourvisiae on its own ends up producing too much lactic acid and heard pitching a small amount of traditional sacc. helps control the lactic acid production. If anyone has experience with how much traditional yeast to Sourvisiae I should be pitching. Saw a post a while back mention that Lallemand has a chart to assist but haven’t been able to get a response yet. It will be an amber base at about 14 Plato. Thanks for any help in advance!		Reddit: I have read using Sourvisiae on its own ends up producing too much lactic acid and heard pitching a small amount of traditional sacc. helps control the lactic acid production. If anyone has experience with how much traditional yeast to Sourvisiae I should be pitching. Saw a post a while back mention that Lallemand has a chart to assist but haven’t been able to get a response yet. It will be an amber base at about 14 Plato. Thanks for any help in advance!

NomoAdmin at 05:39, 11 September 2025

2025-09-11T05:39:52Z

← Older revision		Revision as of 01:39, 11 September 2025
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	Anecdotally we started cutting it at 10% by weight with 05. It still finished low 3.2pH. We’re up to about 20% and finishing low-mid 3.3’s. Our base finishes pretty dry, and I like it a little more aggressively sour (depending on the fruit) so this works for me. YMMV		Anecdotally we started cutting it at 10% by weight with 05. It still finished low 3.2pH. We’re up to about 20% and finishing low-mid 3.3’s. Our base finishes pretty dry, and I like it a little more aggressively sour (depending on the fruit) so this works for me. YMMV

	== ~~'''~~Storing Lacto~~'''~~ ==		== Storing Lacto ==
	Probrewer forum: We have a culture we bought a year ago still going. For 9 bbls in the kettle we pitch 3 to 5 gallons depending on how much we want to drop the ph. We're seeing a drop to a ph of 3.25 to 3.5 overnight. We harvest off the bottom of the kettle into a corny keg. It sits for a month in the walkin between kettle sours routinely. We haven't noticed any drift yet. We do not feed it or decant. We do give it a good shake before pitching and always purge the vessel be4 and after harvest. Also a flow meter hooked up to a co2 line works wonders for trickling co2 into the kettle overnight. Lastly, when cooling down the wort before pitching we started running co2 through our oxygen stone.		Probrewer forum: We have a culture we bought a year ago still going. For 9 bbls in the kettle we pitch 3 to 5 gallons depending on how much we want to drop the ph. We're seeing a drop to a ph of 3.25 to 3.5 overnight. We harvest off the bottom of the kettle into a corny keg. It sits for a month in the walkin between kettle sours routinely. We haven't noticed any drift yet. We do not feed it or decant. We do give it a good shake before pitching and always purge the vessel be4 and after harvest. Also a flow meter hooked up to a co2 line works wonders for trickling co2 into the kettle overnight. Lastly, when cooling down the wort before pitching we started running co2 through our oxygen stone.

	I attach a short sanitized hose from the dump valve on the kettle into a purged corny keg once we reach our desired ph. I just put the hose right in the top of the corny and fill from the bottom. Dump a little off before collecting to make sure you are harvesting what was in the kettle and not what was in the piping. Purge a few more times after putting the lid on and store.		I attach a short sanitized hose from the dump valve on the kettle into a purged corny keg once we reach our desired ph. I just put the hose right in the top of the corny and fill from the bottom. Dump a little off before collecting to make sure you are harvesting what was in the kettle and not what was in the piping. Purge a few more times after putting the lid on and store.

	== ~~'''~~Helveticus~~'''~~ ==		== Helveticus ==
	Herbe Yogurt uses Helveticus bacteria		Herbe Yogurt uses Helveticus bacteria

	== ~~'''~~Philly Sour Co-Pitch~~'''~~ ==		== Philly Sour Co-Pitch ==

NomoAdmin: Created page with "== '''Sourvisiae''' '''Blending''' == Reddit: I have read using Sourvisiae on its own ends up producing too much lactic acid and heard pitching a small amount of traditional sacc. helps control the lactic acid production. If anyone has experience with how much traditional yeast to Sourvisiae I should be pitching. Saw a post a while back mention that Lallemand has a chart to assist but haven’t been able to get a response yet. It will be an amber base at about 14 Plato...."

2025-07-14T04:09:18Z

Created page with "== '''Sourvisiae''' '''Blending''' == Reddit: I have read using Sourvisiae on its own ends up producing too much lactic acid and heard pitching a small amount of traditional sacc. helps control the lactic acid production. If anyone has experience with how much traditional yeast to Sourvisiae I should be pitching. Saw a post a while back mention that Lallemand has a chart to assist but haven’t been able to get a response yet. It will be an amber base at about 14 Plato...."

New page

== '''Sourvisiae''' '''Blending''' ==
Reddit: I have read using Sourvisiae on its own ends up producing too much lactic acid and heard pitching a small amount of traditional sacc. helps control the lactic acid production. If anyone has experience with how much traditional yeast to Sourvisiae I should be pitching. Saw a post a while back mention that Lallemand has a chart to assist but haven’t been able to get a response yet. It will be an amber base at about 14 Plato. Thanks for any help in advance!

u/Oregonbrewer - We would do a 50/50 blend of SV and US-05 for fruited sour bases. Pitch 05 24 hours after the SV, pH would stop around 3.35-3.4

….

Anecdotally we started cutting it at 10% by weight with 05. It still finished low 3.2pH. We’re up to about 20% and finishing low-mid 3.3’s. Our base finishes pretty dry, and I like it a little more aggressively sour (depending on the fruit) so this works for me. YMMV

== '''Storing Lacto''' ==
Probrewer forum: We have a culture we bought a year ago still going. For 9 bbls in the kettle we pitch 3 to 5 gallons depending on how much we want to drop the ph. We're seeing a drop to a ph of 3.25 to 3.5 overnight. We harvest off the bottom of the kettle into a corny keg. It sits for a month in the walkin between kettle sours routinely. We haven't noticed any drift yet. We do not feed it or decant. We do give it a good shake before pitching and always purge the vessel be4 and after harvest. Also a flow meter hooked up to a co2 line works wonders for trickling co2 into the kettle overnight. Lastly, when cooling down the wort before pitching we started running co2 through our oxygen stone.

I attach a short sanitized hose from the dump valve on the kettle into a purged corny keg once we reach our desired ph. I just put the hose right in the top of the corny and fill from the bottom. Dump a little off before collecting to make sure you are harvesting what was in the kettle and not what was in the piping. Purge a few more times after putting the lid on and store.

== '''Helveticus''' ==
Herbe Yogurt uses Helveticus bacteria

== '''Philly Sour Co-Pitch''' ==

[[File:Philly sour.png|702x702px]]

[[Category:Sour]]