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We will go over some different methods for quick souring a beer. Frequently these methods are called Kettle Souring. Using a pot is one method for doing this but honestly we have mutliple methods that you may even like better. With all of these methods require that you try to limit the amount of oxygen in contact with your wort. All of these recipes will also go through a regular fermentatin

Instant Pot Kettle Souring

This souring method uses the instant pot. This can be done in any pressure cooker that has a yogurt function but these instructions are specific to the instant pot.

Step 1- Make a wort with no hops. The wort gravity can be any but it will work better at a gravity of 1.030-1.050. 

Step 2- Sanitize your wort. This can be done by either bring the wort up to a temperature of >/= 180F for 15 minutes or boil for 5 minutes. We highly recommend using the instant pot's metal insert. When using the instant pot's metal insert , place the lid on the instant pot but leave the vent open. This will help create an aerobic environment. If using the instant pot, you can press the yogurt function until it says boil.

Step 3- Chill your wort to the upper end of the Lactobacillus strain's temperature range. We recommend using a temperature of 110F for Lactobacillus delbrueckii, 100F for Lactobacillus plantarium and brevis. If using the instant pot's metal insert, we recommend placing plastic wrap over the insert to keep oxygen out. 

Step 4- Hit the yogurt and adjust the time until you get a time of 96 hours. This ensures that you will not have the instant pot turn off until you reach your pH. We recommend a pH of 3.5 or lower.

Step 5- Continue with your recipe.

This souring method uses a hot water heater electric element and an inkbird temerature probe. This can be used on a stick or any other method you have made. Warning electricity and water are enemies please be careful. We take no responsibility for anything you create

Step 1- Make a wort with no hops. The wort gravity can be any but it will work better at a gravity of 1.030-1.050. 

Step 2- Sanitize your wort. This can be done by either bring the wort up to a temperature of >/= 180F for 15 minutes or boil for 5 minutes. 

Step 3- Chill your wort to the upper end of the Lactobacillus strain's temperature range. We recommend using a temperature of 110F for Lactobacillus delbrueckii, 100F for Lactobacillus plantarium and brevis. 

Step 4- Insert temperature probe and plug your element into the inkbird's heating side. Set temperature to the middle of your termperature range. Pitch your Lactobacillus culture..

Step 6- Let your culture do its thing for the next 24-96 hours. We recommend stopping when you reach the pH you want to achieve.

Step 5- Continue with your recipe.

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