tag:blogger.com,1999:blog-8081751738815878503.post7098896185573028578..comments2023-04-14T03:40:29.342-04:00Comments on Sui Generis Brewing: Sour Opprobrium - Tasting NotesBryanhttp://www.blogger.com/profile/16672407110077541595noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-8081751738815878503.post-58481934770645230422015-07-23T07:35:00.805-04:002015-07-23T07:35:00.805-04:00Within the accuracy of my pH strips the pH doesn&#...Within the accuracy of my pH strips the pH doesn't appear to have changed (i.e. its +/- 0.1 pH units of 3.4). I've added pure lactic acid in the past as well, but found I didn't like the taste.Bryanhttps://www.blogger.com/profile/16672407110077541595noreply@blogger.comtag:blogger.com,1999:blog-8081751738815878503.post-55982966966388843452015-07-22T17:55:16.099-04:002015-07-22T17:55:16.099-04:00My first berliner ended up the same way as you des...My first berliner ended up the same way as you describe this one. My quick fix for that batch was a shot of 5ml lactic acid into the keg which worked well enough for me to finish the keg.<br /><br />One aspect I'd be interested in knowing is if the pH went up post-fermentation. Did you happen to take a post-ferm/sacc pH reading?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8081751738815878503.post-69356850596169560802015-07-22T08:35:13.527-04:002015-07-22T08:35:13.527-04:00I've tried all-brett BW's and generally fo...I've tried all-brett BW's and generally found that I don't like them. Even the fruity bretts don't seem to give a nice flavour profile when used as the sole yeast. I would recommend using a clean yeast for primary (Wyeast 1056, WLP001, Wyeast 1007, safale US-05, etc), and adding brett to the secondary. You get a nicer flavour balance this way.Bryanhttps://www.blogger.com/profile/16672407110077541595noreply@blogger.comtag:blogger.com,1999:blog-8081751738815878503.post-72986469629506092902015-07-21T16:05:38.707-04:002015-07-21T16:05:38.707-04:00Very cool! Follow up question to the one I posted...Very cool! Follow up question to the one I posted on the longer BW entry: I was going to kettle sour with the Omega 605 and then try to ferment with a large pitch of 100% Brett C, but I've heard some people saying this isn't a great idea. Do you think I'm better off pitching a clean yeast like US-05 after the kettle souring? Just going for the best flavor. Thanks! PS, if I do pitch the Brett C, do you recommend aerating the Brett C starter and the wort before pitching the Brett C starter?<br /><br />Thanks and cheers!Anonymoushttps://www.blogger.com/profile/07640431854196019401noreply@blogger.com