Craft Beer & Brewing Course
Quick Souring Methods
In this course, Funkwerks Cofounder Gordon Schuck explains how to use Lactobacillus bacteria, experiment with sour mashing, test acidity levels, and more.
10 chapters · 73 lessons · 27m
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In this course, Funkwerks Cofounder Gordon Schuck explains how to use Lactobacillus bacteria, experiment with sour mashing, test acidity levels, and more.
Your instructor
Gordon Schuck
Co-Owner, Brewmaster, Funkwerks Brewing
Course contents
10 chapters, 73 lessons, 27m of video
Chapter 1
Welcome!
- Introduction
- Meet Your Instructor0:21
- About Funkwerks Brewery
- Kettle Souring in Context1:04
- Course Overview
Chapter 2
Quick Souring Overview
- Quick Souring Overview Intro
- Quick Souring Overview 1:08
- What is quick souring?
- Another Set of Tools0:14
- Unlike Mixed Fermentations
Chapter 3
Get to Know Your Microbes
- Get to Know Your Microbes
- Souring Organisms0:56
- Saccharomyces
- Brettanomyces
- Lactobacillus
- Classification
- Homofermentative & Heterofermentative Lacto1:10
- Two Lactobacillus Strains
- Lactobacillus & Lactic Acid0:39
- Pediococcus
- Acetobacter
- Detecting Lactic Acid Vs. Acetic Acid1:06
- Lactobacillus: The star of the show
Chapter 4
Sour Malt Methods
- Quick Souring Overview
- Reinheitsgebot & Sauermalz0:31
- Malt by Weight
- How to Use Acidulated Malt0:34
- Pros of Using Acidulated Malt
- Acidulated Malt0:38
Chapter 5
Sour Mash Methods
- Sour Mash Methods
- Sour Mashing 0:48
- Saccharification Temperature
- Proceeding to Lautering, Sparging, & Boiling
- Pros & Cons of Sour Mashing0:21
- The Advantages of the Sour Mash Technique
- Avoiding Oxygen0:43
- Keys to a Good Sour Mash0:23
Chapter 6
Kettle Sour Methods
- Kettle Sour Methods
- Kettle Souring0:59
- Steps
- Pros of Kettle Souring
- Pitch Rates
- Pitch Rates for Lacto & Starters0:36
- Keeping Your Wort Warm
- Temperature Control
- Keeping Lactic Fermentation Warm1:52
Chapter 7
Measuring Acidity
- Measuring Acidity
- Estimate Lactic Acidity
- Titratable Acidity (TA)
- How Do You Know if Your Pitch is Done?1:13
- Titration Kits3:12
- Measuring Titratable Acidity
- PH Vs. TA1:49
Chapter 8
Additional Technical Concerns
- Additional Technical Concerns
- Materials for Souring0:37
- Materials
- Cleaning & Sanitation1:44
- Sanitation
- Contamination Risks
- Primary Yeast Strain Selection
- Yeast Tolerance for Acidity & Fermentation0:50
- Re-Pitching & Flocculation 0:24
Chapter 9
Styles That Work Well With Quick Souring Methods
- Quick Sour Beer Styles
- Styles That Work Well With Quick Souring0:39
- Kettle Souring0:54
- Gose
- Gose Recipe - Koriander und Salz
- Berliner Weisse
- Berliner Weisse Infusion Mash Recipe
- Sensory Analysis for Sours0:51
- Blending0:21
Chapter 10
Conclusion
- Thank You!0:19
- Note
What students say
5.0 from 3 reviews
Very informative. Thank you as this gave me a lot of useful information and things to think about.
Very clear, well organized, good tips. Thank you
Interesting topic. I got a couple of nuggets of interest and hope to make a sour soon.