Kettle Sour Yeast/Water Profile

The Homebrew Forum

Help Support The Homebrew Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.

Mrobson

Well-Known Member
Joined
Oct 5, 2017
Messages
169
Reaction score
52
Location
NULL
Planning a mango kettle sour but I’m unsure which yeast will tolerate the low ph after the lacto has done its thing.

I’ve a couple of choices in the fridge,

London Fog
WLP320
Yeast Bay Voss
Omega Hornindal
Aurland Kveik
Midtbust Kveik
Espe Kveik

I quite like the sound of a Sour Hefeweizen, a quick google shows that it’s been done before but I can’t find much info on yeast choice?

Also will the water profile make much difference to the final beer?

Thanks in advance!
 

Latest posts

Back
Top