pearljam1984
Well-Known Member
- Joined
- Oct 29, 2017
- Messages
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In searching, I have only seen a few documented posts about Sour Batch Kidz, which is a combination of MTF, Reddit, and forums. Thought I would document my experience. I did pre-acidify. I expect fermentation to be fairly slow with the saison yeast being known for stalling. Plan is to leave in primary for 3 months. Then, depending on where gravity is either move to secondary with additional Brett or go ahead and bottle.
Stainless fermentor that holds 7 gallons.
6 Gallons
10lbs Pilsner
2lbs White Wheat
.50lbs Cane Sugar
Zero hops
Mashed in at 148.
Yeast- Imperial Sour Batch Kidz
11/22-
OG at 1.045. Pre acidified wort down to 4.5.
Pitched Sour Batch Kidz at 70 degrees. kept room temp at 65 degrees.
11/23-11/24- out of town and didn’t see fermentor.
11/25- tested gravity at 1.025 and ph at 3.8. Raised room temps up to 73 degrees.
Stainless fermentor that holds 7 gallons.
6 Gallons
10lbs Pilsner
2lbs White Wheat
.50lbs Cane Sugar
Zero hops
Mashed in at 148.
Yeast- Imperial Sour Batch Kidz
11/22-
OG at 1.045. Pre acidified wort down to 4.5.
Pitched Sour Batch Kidz at 70 degrees. kept room temp at 65 degrees.
11/23-11/24- out of town and didn’t see fermentor.
11/25- tested gravity at 1.025 and ph at 3.8. Raised room temps up to 73 degrees.