I don’t understand how you got a 1% beer. Original gravity was 1.046 and your final gravity was 1.008 which gives you a roughly 5% abv beer. Kettle souring might drop the gravity a little but nowhere near that much. Either something in the acid trip or something else (contamination) fermented out the sugars in the beer creating ethanol and some lactic acid. You have a beer that’s in the 5% abv range maybe a bit lower due to dilution from the fruit but definitely not 1%.
I know I mentioned in in the tasting and this video. The Acid Trip from White Labs, brought me from 1.046 to 1.000, but I didn't realize it until I added the fruit and dropped in the Tilt which read 1.016 and I finished at 1.008 which equaled 1.0 abv. The problem which I should have caught was two fold. Once when the pH stopped dropping during the initial souring and when I dropped the Tilt it. During the initial souring, I didn't think or realize what had happened. When I dropped the tilt it, it was late and I was exhausted and simply didn't want or have the time to really think about it.
I'm still new to Kettle Souring with only 2 under my belt at this point. I'm thinking I should do would be a side by side souring using both the Acid Trip and the Good Belly, or even just one to see how much the pH falls and how much the OG falls over a given time.
Thanks for sharing. Great advice. Cheers!
I've got some other kettle sour testing plans that I think everyone will be interested in once I get around to ordering some supplies.
I don’t understand how you got a 1% beer. Original gravity was 1.046 and your final gravity was 1.008 which gives you a roughly 5% abv beer. Kettle souring might drop the gravity a little but nowhere near that much. Either something in the acid trip or something else (contamination) fermented out the sugars in the beer creating ethanol and some lactic acid. You have a beer that’s in the 5% abv range maybe a bit lower due to dilution from the fruit but definitely not 1%.
Agreed I loose less than 0.5% abv kettle souring
I know I mentioned in in the tasting and this video. The Acid Trip from White Labs, brought me from 1.046 to 1.000, but I didn't realize it until I added the fruit and dropped in the Tilt which read 1.016 and I finished at 1.008 which equaled 1.0 abv. The problem which I should have caught was two fold. Once when the pH stopped dropping during the initial souring and when I dropped the Tilt it. During the initial souring, I didn't think or realize what had happened. When I dropped the tilt it, it was late and I was exhausted and simply didn't want or have the time to really think about it.
I'm still new to Kettle Souring with only 2 under my belt at this point. I'm thinking I should do would be a side by side souring using both the Acid Trip and the Good Belly, or even just one to see how much the pH falls and how much the OG falls over a given time.