Recirculating Kettle Sour Keg

[Dippet]

Hey gang.

I'm super into sour beers, but I'm so scared of ******* everything up by accidentally introducing oxygen.

I propose using a corny keg with a carbonating lid to kettle sour.

Essentially I would remove the carbonation stone and line from the carbonating lid, fill the corny with the wort to be soured and place in a warm water bath, say an urn, at 40oC. I'd create a closed loop between the in and out posts and use the carbonating lid to recirculate.


https://www.craftbrewer.com.au/shop/details.asp?PID=876

Any thoughts on this?

 

[schoey]

Maybe I'm missing something, but how is the wort going to re-circulate? Using a corny with a blanket of CO2 seems like a good idea though.

 

[Dan2]

I don't see the need to circulate.
Kettle souring is essentially just a shorter warmer ferment cycle.
Different bugs obviously, but they find their own way around without assistance from a pump.

 

[Dippet]

Maybe I'm missing something, but how is the wort going to re-circulate? Using a corny with a blanket of CO2 seems like a good idea though.

In theory the gas being pumped into the lid will force the beer up to outpost which is fed back in to the keg via the in post causing a recirculation.

 

[Dippet]

I don't see the need to circulate.
Kettle souring is essentially just a shorter warmer ferment cycle.
Different bugs obviously, but they find their own way around without assistance from a pump.

I'm thinking more if half the keg is outside of the hot water bath i'd rather not have a cold spot on top, the recirculation would create a nice even temperature through out.

 

[schoey]

In theory the gas being pumped into the lid will force the beer up to outpost which is fed back in to the keg via the in post causing a recirculation.

That won't work, the pressure pushing into the in post will equal the pressure pushing the liquid into the out post, i.e. no movement will occur.