Sauregut

[Weizenberg]

Ok. But what stops you from making it in the first place, having the equipment to propagate at 47-48 Celsius?

Making one's own is very straight forward once that little engineering challenge is solved.

Besides, the Sauergut one makes adds to the very unique signature. I would not want that to be taken away from me, or concede control to someone else.

Kunze describes it OK, but the sections in Narziss on the topic are very detailed and really worth a read.

[zwiller]

Totally agree on the DIY approach and spirit, just thought it was a neat idea. I can already see there is some variance of opinion as the best way to go about it. Myself, I think using acid malt looks promising since it was confirmed lacto survives kilning. Kunze will be forthcoming, but Narziss is out of my league.

[Bryan R]

Acid malt is to saugergut, what lite beer is to beer.

[Bilsch]

That would make a good sig

[zwiller]

Just so we're clear, I am referring to using acid malt to grow up sauergut. Or is not a good idea?

[Bilsch]

My opinion is lacto lives on most of the lighter kilned varieties of malt. I've used pils, heidelberg and acid malt for inoculations. All three worked.

[rcj1972]

What about making 5 gallons and then canning in quart jars? Does anyone see any issues with that approach?

[Weizenberg]

I make it together with the yeast one week before brewday.

Well, I chuck the grain into the Vorderwürze a few days after I made It.

That does the job nicely.

[zwiller]

While I am not planning on making 5G I was gonna make alot and divide it up. Someone correct me if I am wrong but no need to process/can as the acid will take care of preserving. I am also very interested in the redox capacity of SG.

[Weizenberg]

http://www.hefebank-weihenstephan.de/do ... glisch.pdf