sours, stopping the acidification with iso alpha acid extract
Posted: Wed Aug 16, 2023 6:09 pm
Howdy,
The subject says it all, problem is I can't find any at the retail level in the US, I can only find CO2 alpha acid extracts (I don;t believe they are the same).
Background there is Berliner Weisse recipe in the March/April '23 issue of BYO (its behinds a paywall, otherwise I;d link it) and it calls for using isomerized alpha acid extract to stop the acidification of the Lacto.
I like this idea, because my fermentation chamber is in the house, and my propane burning is in the garage. If I can use the iso alpha acid extract to stop the souring, I won;t have to carry 5 gallons of wort back out to the garage and heat the wort to 180 to stop the souring.
I could use some hop pellets as well but I have no idea how much I would need to do it this way
Unless some one can tell me it would be ok to the leave the wort in the boil kettle in the garage (this weekend will be over 105) until the pH drops to 3.3.
Any thoughts?
thanks John,
The subject says it all, problem is I can't find any at the retail level in the US, I can only find CO2 alpha acid extracts (I don;t believe they are the same).
Background there is Berliner Weisse recipe in the March/April '23 issue of BYO (its behinds a paywall, otherwise I;d link it) and it calls for using isomerized alpha acid extract to stop the acidification of the Lacto.
I like this idea, because my fermentation chamber is in the house, and my propane burning is in the garage. If I can use the iso alpha acid extract to stop the souring, I won;t have to carry 5 gallons of wort back out to the garage and heat the wort to 180 to stop the souring.
I could use some hop pellets as well but I have no idea how much I would need to do it this way
Unless some one can tell me it would be ok to the leave the wort in the boil kettle in the garage (this weekend will be over 105) until the pH drops to 3.3.
Any thoughts?
thanks John,