Holgate Hop Tart

[indica86]

I have been reading and the suggestion is to lower the pH to 4.5prior to adding the culture. Is this needed?

 

[Black n Tan]

The idea is that lowering the pH to 4.5-4.8 will stop the lacto breaking down the proteins responsible for head retention. I tried this on a recent batch but I waiting for it to carb up so don't yet know the result.

 

[indica86]

Having a go at this today. I will report back.

 

[indica86]

Well tart this morning. Boiled, hopped and cubed.
Will ferment shortly.

 

[Brownsworthy]

Just having a Hop Tart now and it's lovely, not too tart with a little hop kick and kind of feels like soft drink on the mouth would be brilliant on a summer afternoon.

Another sour I love is Dennis Beer Co. Fat Freddy Got Finger Limed which is a Berliner Weisse sour with Australian native Finger Limes at 3.4% it's got heaps of citrus/lime aroma and flavour with a sour tang it's very easy to drink.

 

[goatus]

Well tart this morning. Boiled, hopped and cubed.
Will ferment shortly.

Did you end up lowering the PH prior?

 

[indica86]

Nope. Nothing to do it with nor measure it. Baby steps.

 

[indica86]

Black n Tan thanks for the help.
Taste from the hydro tube is VERY promising.

 

[seehuusen]

Curious what your process ended up being? Sounds like a delicious drop

 

[indica86]

Mash then drain bag. Wait until the temp was 40°c. Threw in 1/4 of a teaspoon of a yoghurt culture.
Checked the temp a few hours later and it seems too warm, threw in another 1/4. Covered with gladwrap and went to bed.
Checked it out in the morning and there was a slight tang.

Recipe: Kettle Sour I
Brewer: Grumpy
Style: Saison
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size (fermenter): 23.00 l
Estimated OG: 1.046 SG
Estimated Color: 17.2 EBC
Estimated IBU: 32.6 IBUs

Ingredients:
------------
Amt Name Type # %/IBU
3.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 -
1.50 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
3.00 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 3 65.9 %
1.50 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 4 33.0 %
0.05 kg Gladfield Dark Chocolate Malt (1300.0 EB Grain 5 1.1 %
10.00 g Chinook [12.70 %] - First Wort 60.0 min Hop 6 14.7 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
40.00 g Amarillo [8.50 %] - Steep/Whirlpool 60. Hop 8 17.9 IBUs


Mash Schedule: BIAB, Light Body
Total Grain Weight: 4.55 kg
----------------------------
1/2 teaspoon of mild yoghurt culture in overnight.
Distinct lacto type taste in the morning.

Biere De Garde yeast pitched 11/06/16
-------------------------------------------------------------------------------------

In the FV and the yeast took of really fast. It was about 4 months old too.
Taste of the hydro sample was well bright and lemony, just like I recall the Hop Tart.

 

[seehuusen]

Thanks very much, will have to give this a whirl

 

[indica86]

Early taste today and it is a cracker.

Tart.

 

[seehuusen]

I assume you've drunk it all haha, any tips for the new players? Anything you'd change? Thoughts on flavours?

 

[skb]

Wow just read this thread must try this. ... I love the Holgate Hop Tart

 

[indica86]

It was great as is. Will have to make it again for sure.
Perhaps I was lucky?

 

[bevan]

Quick question indica86 when you added the yogurt culture at 40 deg did you maintain that temp overnight or did you let it drop slowly?
Cheers
Bevan

 

[indica86]

I just let it drop.

 

[bevan]

Cool, going to have to try this one I think!