My brew days are becoming harder to come by due to family and work. I am considering taking my second runnings and doing a kettle sour in a separate kettle to maximize my kegerator completeness. There is loads of info about lacto (thank you everyone), but I don’t see many yeast recommendations. My question is with the potential low OG, should I use a low attenuation yeast strain (Windsor) or something else (WY1450 or ?) or does it matter at all with the low(er) ph? I am not really focused on any specific style, but like the sourness between a Gose and BW based on the commercial examples I have tried. The grain bill is planned to be 95% pale and 5% crystal for a big double IPA with my first runnings.
Thanks in advance.
-Tony
I think what your real question is, is to find out which yeast strain can work best at low pH measurements. I have had great results using WY 1007 German Ale and US-05 to combat fermentations that have already involved a souring component (either lacto or kettle souring through sour mash). I would also bet that WY 3711 French saison would work too, but have not tried that one yet (it seems to devour anything in its path regardless of obstacles).
Some evidence suggests saccharomyces is generally effective in the 3-4 ph range so strain selection may not be terribly important for acid tolerance. I can tell you personally that I have fermented beers in this range with both 05 and 3711.
U.S.-05 worked in a 2.9pH wort that I kettle soured recently. A really fierce Berliner Weisse.