I'm attempting my first kettle sour, so I wanted to keep it simple. I mixed 5 lbs wheat DME with 3 gallons of store bought spring water in my BK with the intent to top up to 5 in the fermenter. Pitched 1 Goodbelly Super (50B count, best by date 05/01/22), holding between 95 and105*F. Checked on every 24 hours. At 24 hours, ph about 4.0, detected very slight sourness. The same at 48 & 72. Pitched another container. Same on at 24 & 48 hours (today). Any ideas on why I'm not getting a decrease in ph since the first 24 hours? I'm wondering if I should just boil, pitch yeast and make a wheat beer but would like to salvage the sour. I would appreciate any thoughts and help on what to do next. Thanks!
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