Sour Ale

[Weizguy]

g'day

there are some good threads here that cover sour mashes, berliner weisse etc but none that i can find cover a technique that I'd like to try, inoculating the pre boiled wort in the kettle.

there's a few questions i've got if anyone can answer them,

would 250gm of crushed wheat, (in a hopsock or similar so as not to extract tannins in the boil) for 2 days be ok ?

out of the dry yeasts available, K-97 German Ale, Munich Wheat, US-05 or Notts at a push ?

after souring the wort and boiling will there still be a chance of nasties in the Kettle ?

still a few more questions but that'll do...

Cheers
Yard

My apologies for the direction to not use wheat for your souring. This AHB reference recommends raw wheat as being superior to barley malt for lacto bugs.
I can only advise my own experience. Using barley malt and some warm extract wort in a Thermos flask did the job for my sour Berliner.

Hope this helps a few sour brewers.
Beerz
Les