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Sour beer: Difference between revisions
→Additional techniques: Citations
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===Lactobacillus starter=== | ===Lactobacillus starter=== | ||
# The starter volume only needs to be roughly 1% of the batch volume, so about 200 mL for a 5 US gallon (20L) batch.<ref name="Miller">Miller | # The starter volume only needs to be roughly 1% of the batch volume, so about 200 mL for a 5 US gallon (20L) batch.<ref name="Miller">Miller M. [http://sourbeerblog.com/lactobacillus-2-0-advanced-techniques-for-fast-souring-beer/ "Lactobacillus 2.0 – advanced techniques for fast souring beer."] Sour Beer Blog. November 2015. Accessed 2020.</ref> Larger is fine too. | ||
# Optional/recommended: Add 20 g/L [[calcium carbonate]] (e.g. 4 grams in a 200mL starter). | # Optional/recommended: Add 20 g/L [[calcium carbonate]] (e.g. 4 grams in a 200mL starter). | ||
# Add ''Lactobacillus plantarum'' to the starter. Only a small amount is needed (e.g. the contents of one probiotic capsule). | # Add ''Lactobacillus plantarum'' to the starter. Only a small amount is needed (e.g. the contents of one probiotic capsule). | ||
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Rationale for the calcium carbonate:<br /> | Rationale for the calcium carbonate:<br /> | ||
Lacto growth is inhibited by low/acidic pH. Calcium carbonate (a base) neutralizes the lactic acid and thereby helps maintain a high pH, increasing growth and yielding a much higher cell count.<ref name="Peyer">Peyer, | Lacto growth is inhibited by low/acidic pH. Calcium carbonate (a base) neutralizes the lactic acid and thereby helps maintain a high pH, increasing growth and yielding a much higher cell count.<ref name="Peyer">Peyer LC, Bellut K, Lynch KM. [https://onlinelibrary.wiley.com/doi/full/10.1002/jib.447 Impact of buffering capacity on the acidification of wort by brewing‐relevant lactic acid bacteria.] ''J Inst Brew.'' 2017;123(4):497–505.</ref><ref>Aeschlimann, S. [https://eurekabrewing.wordpress.com/2015/05/18/evaluate-starter-media-to-propagate-lactobacillus-sp/ Evaluate starter media to propagate Lactobacillus sp.] Eureka Brewing blog. May 2015. Accessed 2020.</ref><ref name="Miller"/><ref name="sui"/> | ||
The Lacto does not form a [[krausen]] like yeast does, but you may see some slight bubbling caused by the acid-base reaction. You will know the Lacto is alive if the starter is cloudy and has an aroma sort of like yogurt or iced tea (not just normal wort aroma in any case). | The Lacto does not form a [[krausen]] like yeast does, but you may see some slight bubbling caused by the acid-base reaction. You will know the Lacto is alive if the starter is cloudy and has an aroma sort of like yogurt or iced tea (not just normal wort aroma in any case). | ||
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# Allow to ferment for about 3-7 days. | # Allow to ferment for about 3-7 days. | ||
#* If possible, control temperature to about 77°F (25°C). | #* If possible, control temperature to about 77°F (25°C). | ||
#* Ideally you should stop stirring it when it's finished growing since you don't want a lot of [[acetic acid]] production.<ref name="Preiss">[https://www.milkthefunk.live/podcast/ep000 | #* Ideally you should stop stirring it when it's finished growing since you don't want a lot of [[acetic acid]] production.<ref name="Preiss">[https://www.milkthefunk.live/podcast/ep000 Episode #000 - Richard Preiss of Escarpment Laboratories.] Milk the Funk podcast. December 2017.</ref> | ||
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* Increased levels of magnesium and sulfate may be helpful to increase perceived sourness, as would lower levels of sodium.<ref name="Neta"/> | * Increased levels of magnesium and sulfate may be helpful to increase perceived sourness, as would lower levels of sodium.<ref name="Neta"/> | ||
* Increase the carbonate/bicarbonate in your brewing water (yes, higher alkalinity). It might be beneficial to add [[calcium carbonate]] (or possibly calcium lactate, potassium carbonate or sodium bicarbonate) directly to the fermenter; this is somewhat untested but results have been promising. (See the Science section below) | * Increase the carbonate/bicarbonate in your brewing water (yes, higher alkalinity). It might be beneficial to add [[calcium carbonate]] (or possibly calcium lactate, potassium carbonate or sodium bicarbonate) directly to the fermenter; this is somewhat untested but results have been promising. (See the Science section below) | ||
* A more "natural" way to increase the buffering capacity and therefore sourness is to perform a step mash starting low (45-52 °C), and adjusting pH to around 5.3. This step increases both the dissolved proteins and phosphates, both of which acts as buffer systems in wort/beer.<ref name=sacher2>Sacher, | * A more "natural" way to increase the buffering capacity and therefore sourness is to perform a step mash starting low (45-52 °C), and adjusting pH to around 5.3. This step increases both the dissolved proteins and phosphates, both of which acts as buffer systems in wort/beer.<ref name=sacher2>Sacher B, Becker T, Narziss L. [http://www.lowoxygenbrewing.com/wp-content/uploads/2017/04/pddvxvf.pdf Some reflections on mashing – Part 2.] ''Brauwelt International.'' 2016;6:392–397.</ref><ref name=Peyer/> | ||
===Adding acidic complexity=== | ===Adding acidic complexity=== | ||
Many commercial "traditional" sour beers contain significant amounts of [[acetic acid]]. Acetic acid (vinegar) can add a nice tangy flavor and increase the complexity of the acid profile. This is easy to duplicate. You may simply add acetic acid at the time of packaging, using any vinegar product such as a commercial malt vinegar or homemade vinegar that you've produced. (See [[Vinegar production]]) | Many commercial "traditional" sour beers contain significant amounts of [[acetic acid]]. Acetic acid (vinegar) can add a nice tangy flavor and increase the complexity of the acid profile. This is easy to duplicate. You may simply add acetic acid at the time of packaging, using any vinegar product such as a commercial malt vinegar or homemade vinegar that you've produced. (See [[Vinegar production]]) | ||
With a 5% vinegar, adding 6–12 mL per liter of beer (23–45 mL vinegar per gallon) will add 0.3–0.6 g/L acetic acid to the beer, a good range for a nuance of complexity.<ref>Brungard | With a 5% vinegar, adding 6–12 mL per liter of beer (23–45 mL vinegar per gallon) will add 0.3–0.6 g/L acetic acid to the beer, a good range for a nuance of complexity.<ref>Brungard M. [https://www.brunwater.com/articles/add-depth-to-your-sours Add depth to your sours.] Bru'n Water. Accessed April 2020.</ref> A [[bench trial]] is also a good option to determine the right amount for your taste. If using your own vinegar, you can do an [[acid titration]] to determine the concentration of acetic acid and thereby add a known quantity, which may be helpful for future reference. | ||
There's no risk of "turning the whole batch to vinegar", even when using vinegar with a live [[acetic acid bacteria]] culture. Acetic acid production is an aerobic process, and therefore limiting oxygen exposure prevents additional acetic acid formation. | There's no risk of "turning the whole batch to vinegar", even when using vinegar with a live [[acetic acid bacteria]] culture. Acetic acid production is an aerobic process, and therefore limiting oxygen exposure prevents additional acetic acid formation. | ||