Kettle souring: Difference between revisions

Kettle souring (edit)

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	[[Category:~~Beer~~ production]]		[[Category:Wort production]] [[Category:Fermentation, packaging, and storage]]
	"Kettle souring" is a method of creating [[sour beer]]. It is a form of pre-souring — souring the wort before [[yeast fermentation]]. Souring is achieved by adding [[lactic acid bacteria]] (most often ''Lactobacillus'') to the wort in the kettle, allowing the bacteria time to create [[lactic acid]], and then boiling before the subsequent yeast fermentation. This process is designed to avoid possible contaminants from coming into contact with [[cold-side]] equipment.		"Kettle souring" is a method of creating [[sour beer]]. It is a form of pre-souring — souring the wort before [[yeast fermentation]]. Souring is achieved by adding [[lactic acid bacteria]] (most often ''Lactobacillus'') to the wort in the kettle, allowing the bacteria time to create [[lactic acid]], and then boiling before the subsequent yeast fermentation. This process is designed to avoid possible contaminants from coming into contact with [[cold-side]] equipment.