13,701
edits
Changes
m
no edit summary
===Souring in the Boil Kettle===
Also known as ''"kettle souring''", souring in the boil kettle is a simple process that is often used if the brewer wants to subsequently heat pasteurize the wort. Pasteurizing the wort has the advantage of allowing the brewer to rack the pasteurized wort into a fermenter and pitch brewer's yeast without fear of an ongoing ''Lactobacillus'' infection in their post-boil equipment.
The brewing process is the same for any all grain batch up until the first wort and sparge runnings are collected into the boil kettle. The temperatures that a typical mash out/sparge reach should be enough to pasteurize the wort <ref name="pasteurization">[http://science.howstuffworks.com/life/cellular-microscopic/pasteurization4.htm Heat pasteurization]</ref>, however some advise to bring the wort to a boil in order to kill a greater degree (2-3 logs more) of thermotolerant microbes <ref name="Heit_boiling">[https://www.facebook.com/groups/MilkTheFunk/permalink/1180630378631841/?comment_id=1180634488631430&reply_comment_id=1180677581960454&comment_tracking=%7B%22tn%22%3A%22R2%22%7D Conversation with Bryan Heit regarding boiling versus lower temperature pasteurization. 11/18/2015.</ref><ref>[http://sourbeerblog.com/lactobacillus-2-0-advanced-techniques-for-fast-souring-beer/ ''Lactobacillus'' 2.0 – Advanced Techniques for Fast Souring Beer. 11/18/2015. Retrieved 11/19/2015.]</ref>. Once all of the wort is collected in the boil kettle (and alternatively brought to a boil), the wort is chilled to around 80-120°F (37-48°C), depending on the ''[[Lactobacillus]]'' culture that is being used. Once chilled to the temperature that is appropriate, the wort in the kettle is inoculated with a culture of Lactobacillus.