« on: August 23, 2015, 02:53:06 PM »
Update: so the souring didn't quite go so well with my lacto brevis starter (very slow going) and on day 4 or 5 I threw in a pouch of Omega lacto blend split between the two 5 gallons. They were not kidding about fast souring. While it took 4-5 days to get from 4.6 to 4.2 with L. Brevis, the omega blend (or a combined effort of both strains) dropped it to 3.6 in about 30 hrs. I transferred it back to the kettle for a short boil, cooled to ~70F, and pitched US05 to one 5gal portion and WLP351 to the other. After 9 days in the primary the gravity is down to ~1.008 and signs of fermentation have stopped. Tastes nice and sour. The FG seems slightly higher than I'd like but I imagine it will come across even crisper with carbonation and cooler temps. Any ideas on how to drop the gravity a few more points? I think the Sacc is done. Simply adding sterile water I guess is an option but have never done this. Brett I assume will take awhile and not really looking to add it.
Half of this is destined for some blackberries, the other half plain. I am assuming the blackberry sugars will ferment out completely and not really affect the gravity but correct me if that's a bad assumption.