Video Tip: Avoiding Unwanted Bugs in Kettle-Soured Beers
In this clip from our full video course on kettle-souring, Resident Culture's Chris Tropeano talks about pre-boiling and de-aerating wort, creating an ideal environment for lactic bacteria.
Chris Tropeano, cofounder and head brewer at Resident Culture in Charlotte, North Carolina, covers the ins and outs of making tart but tasty and complex beers using the kettle-souring method.
In the full 54-minute video, Tropeano covers:
- recipe formulation
- various souring methods
- how hops affect souring
- ideal brewing equipment
- souring process and boiling
- adding adjuncts
And much more.
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