The following excerpt is from our newly updated guide, Kettle/Quick Souring with Lactobacillus - which is now available for download!
Originally dating back to 2015, this popular guide has received a full update and facelift heading into the spring/summer sour season. If you're looking for a step-by-step breakdown of souring methods, troubleshooting methods, and recipes - look no further!
What is Quick/Kettle Souring?
Quick souring is a way to make a sour beer quickly using a pure culture of Lactobacillus.
While this method was originally developed with the kettle in mind, nowadays many brewers use closed fermentors to perform souring. This is why we refer to the process as Quick Souring from this point onward rather than Kettle Souring.
What do I need to make a sour beer?
To quick sour a beer, you’ll need a culture of Lactobacillus (we recommend Lactobacillus Blend 2.0) and one of the following souring vessels:
- A completely airtight brew house (uncommon)
- A brew house fitted with a CO2 purging system
- A fermentor
Overview of Quick Souring Methods
Quick souring can be broken down into 3 steps:
- Wort production
- Lactobacillus fermentation
- Second boil (optional depending on process)
For detailed explanations of these steps, download our guide below!
WANT TO LEARN MORE?
Continue your exploration of quick souring by downloading our e-book. Additional topics include:
- Three Steps to Kettle/Quick Souring
- Other Recommendations for Kettle/Quick Sours
- Common Questions
- Troubleshooting Slow or Stalled Sours
- Recipe for Infinite Probability Drive (Dry-Hopped Sour)