Kettle souring is probably less dangerous since you kill the bacteria at the boil. You will likely need two sets of equipment since sour beer flavors can sneak into any of the clean beers you brew. You can utilize this method from both all-grain and extract brewing methods. When it comes to souring if you are a home brewer this is probably the method that you want to use. Kettle Souring the Fastest and Easiest Method While it is possible that you can kill the bacteria with sanitizer and hot water, it will not always work and you run the chance of ruining non-sour beers in the future. The problem with making sour beer is the bacteria is difficult to kill. You may want to pop over to the recommended gear section to take a look at some other gear setups you might wanna try. However, kettle souring doesn’t touch cold side equipment so its the safest. When attempting any of these methods of producing a sour beer its also very important to make sure that you have a secondary set of gear. Secondary barrel age souring and mixing.Kettle souring the fastest and easiest.Some popular ways to make a sour beer are: Just like there are a ton of different styles of sour beer there are also a lot of different ways to make a sour beer. However, there are many other ways to produce a sour beer. If you are a beginner at brewing a sour beer I would suggest kettle souring first, since it will give you the quickest feedback on success or failure. Sour purists stand by sour aging as the definitive way to brew a high quality sour beer. Other methods of souring take much longer but produce a sour beer with more dimension. Kettle Souring is an easy way to get a sour beer quickly. The best way to brew a sour beer may be the fastest. But I’ve always thought that sour beers took forever to make, like month’s or even years! Known for their bright colors and funky flavors, there are a ton of micro breweries specializing in sour beers.
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