We have uh dedicated uh fermenters that we are able to use uh to do lacto fermentations, that uh and mixed culture fermentations in so this is not going to be a kettle sour uh beer anyway. Uh lets see here: okay, uh Grist for these uh pilsner base. Uh, usually about 25 body malt uh in there, so wheat, oats, therap pills um. I do use lactose in them, um, usually about a 10 48 beer. 12 Play Doh beer right in that range. Uh water, usually two to one chloride to sulfate nothing crazy, Mash. At five three uh, this is another beer that we do a uh. This one has a post boil: uh Whirlpool, phosphoric adjustment, um, and this beer will take down uh in between 4.5 to 4.8, pH um, the uh, and that is to preserve uh. It does do things it helps. Uh get some head on the beer. Um lactobacillus can break down proteins uh during its uh, its fermentation uh or during it when its forming acid uh. Lowering that that pH before you pitch your lactobacillus can uh can kind of keep it out of the range where its able to do that. So four, five to four eight um. The other thing that does is kind of keep your uh word in a more acidic Zone. Again, like we were talking about having your final pH in hazy, IPA is under 4.5, so the same micro stability is uh is in play here, uh, especially when youre youre knocking your word out like we, we pitch our lack of associate 90 degrees, yeah, so youre Uh youre testing uh your your CIP, uh and sip uh, uh regimen, pretty pretty thoroughly there.
I mean, I think, thats right in the middle of every day, food safety and uh and whatnot so uh it. It helps there uh the other thing that were doing to inhibit. Uh growth in the fermenter is uh or purging, so lactobacillus is anaerobic. It does not need oxygen to make acid most of the microbes that can spoil your work do um. This is a theres a great bit on this in the uh, the Noma cookbook about fermentation fermented foods they get. They cover that pretty thoroughly anyway, so uh pitch at 90. We use lacto quantarum exclusively uh. I use it from bootleg biology as youll find folks there. In Nashville Tennessee, if youre at uh CBC this year or next month, I guess month after May, um stop in and see Jeff and the crew of bootleg. They make some fantastic cultures. Why? Specifically bootleg youve just had good experience with them? Theyre uh theyre, lactic planetarium. I I really like the the flavors it produces and it is dead, consistent uh we can hit. Typically, these beers will sour down to 3.2 and about 36 24 to 36 hours um its super reliable, uh, Weve repitched it um. It works great second Pitch third pitch uh, so its a very consistent – and I like the flavor, especially for this style of beer um from lacto plantarum better than I do like uh plantarum and brevis, combined or brevis Alone, um its a little uh plantarum is just Nice and Lemony and tart its very pleasant, uh complementary to fruit, so it works.
Excuse me, works really well mashing or typically uh, 153 154 um trying to leave some body in these beers and uh and a little bit of sweetness no ibus at all. Well, I mean I put like three pellets in there, so were legal street legal baby yeah yeah, so it is actually beer, yeah, 10, 10, 42, usually uh with the Grist and then after the lactose Edition it punches. The gravity up to about 1048 uh 53. were gon na, have a lot of acidity in this beer from the lactobacillus, so were gon na our our pH post, uh lacto fermentation, is gon na be about three two three three and uh were also adding a lot Of fruit um, which is going to bring its own acids into place, thats where uh weve done these beers with and without lactose and uh, I cant really uh mash them hot enough to leave enough body and residual sugar to make the beer drink balanced without adding Some lactose in it um, the other way you could go is uh is to add fruit back to the fermenter um. Obviously you cant package those beers, but you get backsweetened with the puree. If you like a beer or two like that it actually it comes out. Quite nice, but obviously you have uh product stability issues, ability issues yeah, just an in house type beer and of course, nowadays there are people that are the are pounding those beers full of of quite a high amount of puree and 47 yeah right I mean sometimes More yeah, um uh, I know people like them.
Uh yeah, I mean yeah theyre, delicious yeah. They are delicious theres. I mean fruits, delicious, absolutely yeast selection, um. I talked about plantarium uh, so well. Go through that that lacto fermentation hit Target pH, usually 24 to 36 hours uh. At that point, we will uh well drop temperature down to uh our target range for our aliased uh, just a clean lease to California, yeast or uh. Something like so4 002 would work. Uh really well here: um, you do want to make sure youre using some uh, some yeast nutrient, because thats a pretty harsh environment to pitch Easton were usually in a uh in a bit of an over pitched situation as well. You want to get a lot of cells in there uh then. The other thing we do is uh, because weve gone into a purge for men are right out of our uh right out of the heat X. We have no oxygen in there at this point. So what Ive been doing is Ill leave a carb Stone in the in the fermenter and then hook that up to our O2 bottle and then before fermentation Ill Ill hit. That thing with some oxygen uh before pitching the the standardized yeah still well get plenty of o2 in there plenty of each nutrient a lot of healthy cells and let that thing go if you under pitch or under nutrient or under O2 here by you, because its Such an acidic environment, you can end up with some acetyl aldehyde and other issues with beer, sulfur Ive, never personally experienced it, but Im sure thats in the wrong awesome abilities.
You can certainly uh. You know if youre, if your stock fermentation isnt uh isnt that great youre going to be looking at it. You need to sit on for a fair amount of time, but you know dearest temperatures to get it to clean up so the Mitchell out east and make sure its got what it needs once it gets in there um sure so, yeah oxygen and then uh well Go all the way through fermentation um, usually tail end last day or two were gon na. Add fruit um make sure our yeast is still fairly active. Uh we fruit these beers, pretty heavily a 20 barrel batch were gon na hit with about 800 pounds of puree yeah thats, awesome, 18, sometimes 20 boxes of Oregon fruit puree. I would love to be able to do these beers with uh with fresh locally sourced fruit, but uh I dont have uh. I dont have that amount of time sure so, yeah um. We also use uh and I think its the its overlooked by a lot of people in these beers uh. We use pectinates the uh, the pectin enzyme. You can get that from BSG uh. It really helps break that fruit down and drive some clarity in the uh. In the final beer, so uh and these these beers really look great uh in a glass, if you put them in a like a nice uh and some nice stemware uh and uh, and showcase that color like we do a raspberry beer, thats uh its really bright Red and uh, with great pink foam on it and uh.
They look great in the glass when theyre clear, like that and pecane certainly helps drive that a lot of times well come out of the fermenter and be transferring into the uh into the uh bright tank, and I Music uh, often question why even at bio finder, This beards because theyre all almost always brilliantly clear, coming right out of the FB, interesting yeah. So just one one quick question is: is there? Is there a top three fruit varieties that you feel works really? Well, even if its personal preference yeah? Oh well, I mean the raspberry is easily the best material I mean its in our in our Brewery. In in my personal days I mean it comes across really nice um yeah its kind of like the Citra hops of the fruit world, its pretty but its like. If you put it in something its, not gon na suck, sure sure and theres and theres Im, assuming theres, also uh consumer uh preference there as well, you know yeah, I think you know it. It comes across really nicely in the beers. It tastes great. It looks it looks pretty in a glass um, one that I can only get on occasion, I think, is a really nice complimentary. Fruit is uh Meyer. Lemon um, which is uh, is usually quite a bit different than the regular lemon um. It really just has a nice, almost uh, its almost an orange like flavor, but its still Punchy like or like a lemon um.
Compliments the raspberry quite well. You can find that interesting, so youre youre folding that in like uh. What are we talking about if youre talking about the uh seven to eight hundred pounds, uh? How many boxes, or how many pounds are typically uh, that Meyer lemon that youre looking using yeah, yeah 88 to 120 pounds, ish yeah, yeah, um and the other thing you have to take into consideration is like with plantarum, is youre already going to have a fair Amount of lemony type flavors in there you can get. You can go overboard with lemon are where you know, fruits stuff, thats gon na you know punch up whatever the the main fruit that youre using it there sure well excellent um. Is there anything else that you have on that, I think were toward the end of our notes on it: Music um? No, I think thats it covers it. Okay, okay, do you like? As far as carbonation goes, do you like to make those real bright as high as our uh? Our our draft system will handle so like too late, yeah, yeah, nice and bright right on uh. We have three sour dedicated uh handles and two of them are flow control, so you can punch that up a little bit on some of those nice. Well, nice, all right! Everybody! Thank you so much for watching if you feel as if you got any value out of the video please like And subscribe, there are also other videos that you can watch.
Theyre gon na, maybe be over here over here.