I've never felt I had the patience or experience being only a few years into brewing but wanted to try my Hefeweizen as a sour after reading about Kettle Sour. My understanding is it won't affect my brew kettle or glass fermenter.
My understanding is that I mash as normal for Hefe. Cool it down and pour into my 3 gal glass fermenter with something like Omega OLY-605 Lacto for a 'few' days until some sour level that tastes ok is reached.
Pour it back into my kettle, bring to a boil to sterilize and kill the Lacto yeast. Then do I go ahead and add a bit of hop for bitterness like I normally would? It's only .25oz Sterling for a 3 gal batch at 60min for bitterness only. I went with only about 16ibu in my recipe. Would that hop step be not necessary or fight with the new sour profile I reached?
I would then put that boiled product, after chilling, into a new sterile 3 gal fermenter with my Omega Sundew OLY-401. I've used it twice to make a clean beer that I'm going to try to add fruit to. I assume I can just add a couple pounds per gallon of frozen mango that's been 'washed' with star-san and blended up in a sterile blender in secondary and watch for further fermenting. I'm hoping the mango would compliment the sour experiment wheat beer. (Can't really call it Hefeweizen I guess since it's clear and missing the phenolics. HA!)
My understanding is that I mash as normal for Hefe. Cool it down and pour into my 3 gal glass fermenter with something like Omega OLY-605 Lacto for a 'few' days until some sour level that tastes ok is reached.
Pour it back into my kettle, bring to a boil to sterilize and kill the Lacto yeast. Then do I go ahead and add a bit of hop for bitterness like I normally would? It's only .25oz Sterling for a 3 gal batch at 60min for bitterness only. I went with only about 16ibu in my recipe. Would that hop step be not necessary or fight with the new sour profile I reached?
I would then put that boiled product, after chilling, into a new sterile 3 gal fermenter with my Omega Sundew OLY-401. I've used it twice to make a clean beer that I'm going to try to add fruit to. I assume I can just add a couple pounds per gallon of frozen mango that's been 'washed' with star-san and blended up in a sterile blender in secondary and watch for further fermenting. I'm hoping the mango would compliment the sour experiment wheat beer. (Can't really call it Hefeweizen I guess since it's clear and missing the phenolics. HA!)