Gonna kettle sour with wyeast 5335. Full notes below.
1-2 day kettle sour with either WLP672 brevis (2.5 billion, 110f) or Omega plantarum oyl-605 (150 billion, 90f) or wyeast 5335 (10 billion, 95f). Need about 30-100 billion cells.
0.5 liter 1.04 lacto starter 24 hours before keep at recommended temp and swirl but don't areate unless brevis. Add 5g-10g chalk an ounce of pasteurized Apple juice and some yeast nutrients if desired.
OR, make a 0.5 l starter with 2 tsp of non fat Greek plain yogurt and do it all at 110f...
- To sour 5 gallons of wort with yogurt, make a 1 liter batch of unhopped starter wort the day before brew day. Add 2-4 teaspoons of live yogurt to the starter wort. Maintain a 100-110°F (37.8-43.3°C) temperature for about 24 hours. On brew day, and after the 24 hour sour starter is finished, mash and sparge a low IBU wort as normal, boil for a few minutes, and then chill the wort down to 100-110°F (37.8-43.3°C). Pitch the yogurt starter into the wort, and hold the temperature as close to the 100-110°F (37.8-43.3°C) range as possible. Bubbling CO2 through the wort is advised if possible to prevent potential off flavors, but is not required. Within 24 hours, the wort should be down in the 3.x pH range. Boil the wort, adding any hops that the recipe calls for, yeast nutrient, etc., and then cool the wort down to Saccharomyces pitching temperatures. Bob's your uncle! [2]
Refer to milk the funk wiki. And other sour kettling articles.
http://i0.wp.com/sourbeerblog.com/wp-content/uploads/2015/11/Lactobacillus-Temperature-and-Cell-Count-Chart.jpg
sanitize wort first by bringing to boil before lowering to lacto pitchign temp
consider loweing hte ph to 4.5 using lactic acid before pitching the lacto (add about 2-3ml lactic)
let the lacto go until ph = 3.5-3.6
