Sour

Episode 4 - Green Bench Brewery (Florida)

Kettle Sour,
Mash as normal
Transfer to Kettle
run through chiller and recirc until mash is down to 120°, stop recirc and purge with flush with Co2 (not O2) until down to 110° and hold 
-run gas for 5 minutes
-pitch at 110° and sample every 10 hours


PH for beers
berliner Weisse 3.2-3.4
Surrealist Sour IPA 3.7
French Oak Oud Bruin 3.1

sounds like there is no boil?!

Episode 1-3

Episode 1

Every year or two, hand down clean post boil equipment to your sour beer
-racking canes
-funnels
-air locks
-etc

Recommend high mash temp for sours

Flush barrel with oxygen before introducing beer, you want a slow introduction to oxygen through the wood.

Barrel Storage per THE RARE BARREL per 59 gallon barrel; 
8 oz citric acid
1 lb potassium metabisulfite

Jolly Pumpkin Bam Biere is laid in oak for 3 weeks

Tart Cherries 9# for 5 gallons @ 3# from garden and 6# from jars, per Lennie