Kettle Sour II


This is the Gose kettle sour, with a mix of L. Brevis and L. plantarum to add to the kettle for quick souring, and CYA13 Koln Ale yeast for fermentation after boiling and chilling the soured wort.

Download Datasheet

The Kettle Sour Series products are a double pack consisting of a lactobacillus blend and a yeast pack. To use these products, create the pre-boiled wort as normal and boil for 5-10 minutes. Chill the wort to around 100F and insulate as best as possible to maintain temperature. Pitch the Lactobacillus Blend pouch and let sour for 24-36 hours. Check pH along the way or taste for sourness. Once soured as desired, continue with the boil as normal adding hops, etc, and chill to fermentation temp. Aerate the wort and pitch the Yeast pouch.

SKU: BL081 Categories: ,


Strain ID: BL081
Flocculation: Medium/Low
Attenuation: 79 – 83%
Fermentation Temp: 69 – 72F

Additional information

Weight4 oz
Dimensions6 x 6 x .5 in
Pitch Size

5 Gal, 7 BBL, 15 BBL


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