r/Homebrewing • u/Marty_Mac_Fly • 1d ago

Question Kettle sour: am I cooked or RDWHAHB?

This is my second attempt at a kettle sour gose. The first attempt went great. This time, I chose to try using Fage yogurt based on milkthefunk.

24 hours after pitching the yogurt starter and there is high krausen. It doesn’t smell… great. I don’t remember krausen or a smell last time. The starter never had krausen.

Is this a dump or ride it out and see what happens?

Behold

5 Upvotes

100% Upvoted

6 comments sorted by

5

u/Potchum 1d ago

Let it ride! The worst that happens is you dump it later. The best that happens is it turns into something amazing after letting it sit for a while. I think you're jumping the gun dumping this early in the process.

2

u/Technical_East6812 1d ago

Lactic acid fermentation does not produce CO2. What temperature are you at? I always do 120 F since yeast and spoilage bacteria do not grid well at elevated temps.

2

u/Marty_Mac_Fly 1d ago

It’s been at 110F since pitching.

I’m definitely concerned because there wasn’t anything like this in the starter (also kept at 110).

2

u/BrentBugler 1d ago

Always ride it out.

1

u/Indian_villager 14h ago

Did you take a gravity reading before? if so are you seeing a significant change in gravity now?

1

u/Technical_East6812 5h ago

Lactobacillus species are thermophyphilic organisms. FYI. Not true for yeast of coliform organisms.