Sauregut

[Bryan R]

I have some real world test data on redox. I haven't put it all together yet. Working on it.

[Owenbräu]

[bjanat]

One question, what about adding yeast to the sauergut, and doughing in at 35C with some sugar? If this dough-in is done with 1:2 malt-water, left for five minutes, and then add near boiling water with SMB to reach full no sparge volume at 60C, you could have O2-scavenging with less SMB?

Wouldn't the yeast help significantly here?


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[Bilsch]

Three days ago I started another sauergut test. This time the goal was to see if I could improve the quality by inoculating the new batch with previously made SG as opposed to using grains as the culture starter.
The process began with making a ~1gal wort with 2-row and acid malt for a mash pH of ~5.2 similar to previous runs however this time I employed low oxygen mashing by pre-boiling the water and adding 25mg/l NaMeta. Another difference was no boiling and simply drained grain off the wort at 77c, cooled to 47 and split into 1 qt canning jars. I then inoculated each jar with 150ml sauergut which brought the pH in each jar down to 4.45. I then topped off to almost zero headspace, and put in a water bath at 48c for 60 hours.
This morning I pulled out the jars and opened one to see how things proceeded and the pH was about 4.4, very strange. And so I went to do some research on sulfites and lactobacillus and it seems that takes as little as 1.5mg/l SO2 to discourage many strains from reproducing.
I'm wondering if LO oxygen wort, containing any free SO2, is a bad thing for making sauergut?

[TheHairyHop]

if the SMB is what suppressed the bacteria, then it sounds like a great way to prevent starters from getting infected

[Owenbräu]

I think so. It's my understanding bacteria are much more sensitive than yeast.

[Bilsch]

If memory serves from other threads at this forum, aren't people are seeing ~20mg/l remaining sulfites in their boiled wort? If one uses this to feed a reactor might it not complicate the SG making process?
Question is.. does using hido wort result in a lower quality of SG.

[Owenbräu]

Right. That's why I was speculating on using citric or ascorbic acid in SG. Seems it would provide some scavenging protection while also serving to lower pH. I think you are the perfect guy to start testing this

[lupulus]

Does any of you have strains of lactobacillus amylolyticus or amylovorus?
These are the ones most German breweries use to make consistent Sauergut. Most use a combo of both.

[bjanat]