Peach Kettle Sour Brew Day

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In this video, I go through the the full 2 day process on how to brew a peach kettle sour (or any fruited sour), using a 32oz Goodbelly probiotic drink to sour the beer. The recipe and equipment needed to sour the beer are listed below, along with more in-depth videos on the brewing process. Happy Brewing!!

**Recipe**
Ingredients:
white wheat malt - 7.5 lbs - 57.7%
Pilsner Malt - 5.5 lbs - 42.3%
Rice Hulls - 0.5 to 1 lbs (optional but highly recommended, also optional to rinse and soak in water first so they don't suck up wort volume)
10-15 ml Lactic acid
32 oz carton of Goodbelly Probiotic Drink (souring bacteria- Lactobacillus plantarum) Any flavor will work since all drops out, but I still try to get one a similar flavor/color to my fruit additions.
Use the mango for lighter or non fruited sours.
Yeast - Safeale US-05

Directions:
- Mash normally @ 152F
- Boil 15 mins ( kills any bacteria on grains and slightly reduces volume) Don't add hops yet.
- Cool to 100F degrees
- Add about 3-5ml of lactic acid at a time until PH is about 4.5
- Add 32 oz goodbelly probiotic drink
- Wait 18-24 hours until pH drops to 3.5 or to desired level of sourness
- Boil for the remaining 45 mins - This also stops souring process
- Pitch and ferment as normal @ 67F for safale us-05
- After fermentation is complete, rack to secondary. If adding fruit, use about 1 pound per gallon. - - Let sit for 7 days.
- Rack to keg or bottles.

**Tip**
Use frozen fruits(less bacteria and freezing helps break down fruit skin/casing), or if using fresh, rinse with sanitizer and freeze first to kill any natural bacteria. Pull fruit out several hours before your transfer to thaw and mash in a bowl with sanitized potato masher. I also use a 5 gallon paint strainer bag to keep fruit and any seeds in.

Other Brewing Tutorial and Kettle Sour Videos:
All Grain Brewing - Step by Step Tutorial:
Mango Kettle Sour:
Adding Fruits/Adjuncts:
Raspberry Kettle Sour:
Mash Starch Conversion Test:

Equipment recommended for Sour Beers:
PH Meter:
Calibration Solution(optional-pH meter comes with some packets):
5 gallon paint strainer bags(fruits or hop spider)
1 gallon paint Strainer bags (dry hops, ginger, or spices)

For all your home brewing ingredients, equipment, and kits:

Individual Equipment (Exact products I use, except chiller):
Gas One 10 Gallon Kettle w/ Temp Gauge & Ball Valve:
You will also need Stainless Steel 1/2" Barb Hose to 1/2" NPT 2 Pack:
Hurricane 60,000 BTU Burner - (Natural Gas):
Hurricane 60,000 BTU Burner - (Propane version):
Bayou Classic High-Pressure Cooker/Burner(old Burner):
Northern Brewer - Copper Immersion Wort Chiller:
Big Mouth Bubbler 6.5 gallon Glass Carboy:
RV Inline Water filter:
Digital Scale (measuring grain and hops):
Digital Thermometer:
Refractometer:
Inkbird Temperature Controller:
Barley Crusher(what I have):
or Budget friendly Grain Mill:
Polycarbonate (Shatterproof) Hydrometer

**Recommended items** to Build your own Mash Tun for cheaper:
10 gallon Cooler:
Ball Valve with 12" Bazooka Kit & 1/2" Hose Barb:

[Jimmy_James]

Awesome! I cant wait to try making one myself so thank you explaining/showing the process. How did it turn out? Will you do a tasting video?

[ElementaryBrewingCo]

Love good belly for kettle sours! I always get a little residual taste from it though