Notes: Normal starter for 644. Yakult and IBS tables starters for souring.
Sparge as normal.
Heat wort to 80C, add salt and cinnamon myrtle, and then turn the heat off.
Adjust PH ~4.2 to limit growth Clostridium butyricum and other potential off-flavor bacteria. Not necessary, but this is a best practice suggestion. See How to Pre-Acidify for instructions. http://www.milkthefunk.com/wiki/SourWorting#Howto_Pre-Acidify
Chill the wort down to 95°f, and transfer to a CO2 purged carboy or keg. Add the 1 liter of OYL-605 Lactobacillus Blend starter. Allow it to sour for 24 hours. No external heating is required.
After the souring phase, pitch WLP644 Trois. I did not aerate. After 2 weeks a stable gravity should be reached.
Taste notes: Very nice. I got some notes that might have been light DMS, or could have been the cinnamon myrtle. Although that sounds bad, it was very light and added a great subtle complexity. Not too bad head retention either. I would repeat this verbatim. |
