[denny]

we did our first kettle sour Gose this year. Turned out great (for the kids who like that crap, not me. Yuck). We cooled the kettle down to 80 and pitched a Lacto culture from Wyeast. Let it sit 3 days until the pH hit 3.2. Was amazed at how fast the pH dropped.

Granted, this was on a 15 bbl batch so not sure how much faster or slower a 10 gallon batch would be. It would certainly be depending on how healthy your culture is and how warm you keep the lacto.

I should send ya some yogurt to try....

[pete b]

O agree with the kettle souring.  A lot of people use probiotics as their lacto source.  Around here, brewers use Nancy's Yogurt, which has a huge live lactobacillus population.

How does that work? A cup of yogurt into the mash? boil? fermenting vessel?

Goes in post boil.  Then you keep the wort warm for a few days.  At Oakshire, they do it last thing on Fri. since they don't work on weekends.  They leave the kettle and whirlpool full of warm wort.  Put in the yogurt, seal them with plastic wrap and close the lids.  By the time they come back on Mon. morning it's going great.

Interesting. Does this result in a finished beer that still has a live culture?

[denny]

Interesting. Does this result in a finished beer that still has a live culture?

Good question...my guess would be yes, but it's only a guess.

[pete b]

Interesting. Does this result in a finished beer that still has a live culture?

Good question...my guess would be yes, but it's only a guess.

I'll have to add gose (wort soured type) to my daily doses of yogurt and kim chi!

[danpixley]

O agree with the kettle souring.  A lot of people use probiotics as their lacto source.  Around here, brewers use Nancy's Yogurt, which has a huge live lactobacillus population.

How does that work? A cup of yogurt into the mash? boil? fermenting vessel?

Goes in post boil.  Then you keep the wort warm for a few days.  At Oakshire, they do it last thing on Fri. since they don't work on weekends.  They leave the kettle and whirlpool full of warm wort.  Put in the yogurt, seal them with plastic wrap and close the lids.  By the time they come back on Mon. morning it's going great.

Interesting. Does this result in a finished beer that still has a live culture?

The culture will be alive in the beer if they do not boil after the the lactic acid bacteria fermentation (most breweries do boil after the wort is soured but before pitching yeast; this is called "kettle souring").  Viability in beer that is not pasteurized drops off pretty quickly with Lactobacillus, depending on the species/strain.  Lab cultures and most likely probiotics usually don't survive well in beer over long periods of time.  This is why juice/liquid probiotics have a short shelf life.  Wild strains that commercial brewers re-use over and over are usually much more resilient under the stressful conditions of beer (which is why using commercial beer dregs can produce great results). 

[majorvices]

Interesting. Does this result in a finished beer that still has a live culture?

we boiled after 3 days and the pH dropped to (IIRC) 3.8 or so. I don't want a live lacto strain living in my brewery right now. The sourness was clean. It turned out very nice (uhm, like I said, if that's your gig. )

[majorvices]

we did our first kettle sour Gose this year. Turned out great (for the kids who like that crap, not me. Yuck). We cooled the kettle down to 80 and pitched a Lacto culture from Wyeast. Let it sit 3 days until the pH hit 3.2. Was amazed at how fast the pH dropped.

Granted, this was on a 15 bbl batch so not sure how much faster or slower a 10 gallon batch would be. It would certainly be depending on how healthy your culture is and how warm you keep the lacto.

I should send ya some yogurt to try....

I have this aversion to adding milk to my beer.