I would like to do a kettle sour to do a Gose. It seems that in most the kettle sours though the oxygen needs to be purged to prevent off flavour from developing. I don't own a CO2 tank though. Is there anyway around this? Perhaps adding a little yeast too which would create CO2. then boiling, cooling, and repitching with just yeast?
Kettle souring without CO2 blanket
- Thread starter gartret
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Once you've pitched the lacto to the kettle, cover the top of the wort with a layer of clear plastic wrap. By that, I mean actually lying the film on the liquid. The wrap can be treated as sanitary off the roll so no special preparation required and a bubble or two won't affect things enough for you to notice.
