Steps to make sour beer with Tiantai 1000L micro brewery equipment

Here are the roughly steps to make sour beer with Tiantai 1000L micro brewery equipment for micro brewery.

Step 1: Prepare The Mash In 1000l Brew House Equipment
For this recipe, we will be using whole grains, which include wheat malt and pilsner malt.
So, let’s get started with the mashing process. Fill up brew kettle with water and heat to 170F. Then, add the crushed wheat malt and pilsner malt to a mash tun.
Stir in the grains until they are covered by water. Adding grain will lower the temperature but your target temperatures should be between 150F and 154F. Mash the grains for 60 minutes at this temperature range.
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1000L brewery equipment, micro brewery equipment, Brew House Equipment, 1000l brewhouse, Boil Kettle, mash tun, fermenter vessel, 1000l beer fermenter

Step 2: Heat The Sparge Water
As the mash-in progresses, you should prepare the sparge water. Sparging is the process of ‘cleaning’ the wort. Wort is simply the liquid product that is separated from the spent grain.

Step 3: Boil The Wort In 1000l Boil Kettle Tun
After you have collected enough wort in brewhouse, you can move on to the boiling phase. Boiling pasteurizes the wort to kill any harmful microbes that may interfere with the quality and safety of the final beer product.
After the 60 minutes boil, transfer the wort to your primary fermenter vessel and allow the wort to cool to 95F before adding yeast to the liquid. Adding yeast to hot wort will kill the yeast enzymes and so fermentation will not take place.

Step 4: Add Lactobacillus To The Wort In Brew House
What makes sour beer sour is the addition of two types of bacteria and one type of yeast to the wort. The first bacterium is lactobacillus, which converts sugar into lactic acid. The lactic acid adds acidity to beer, giving it that twangy flavor.
The other bacterium is Pediococcus, which also adds acidity to beer. The longer a beer containing this microbe is aged, the sourer the beer gets.
Now that you know about the types of bacteria used in brewing sour beer, let’s get back to the brewing process. Once the wort has cooled, add a packet of the Lactobacillus. Then, store the fermenter vessel in a warm, quiet spot for 12-18 hours.
Lactobacillus thrives best in temperatures of roughly 85F. It is important to maintain this temperature range for the bacteria to do its job of souring the wort.

Step 5: Add The Brewer’s Yeast
Pour the yeast into the fermenter vessel by Tiantai yeast feeder, and seal the vessel. Keep the fermenter unitank into a warm temperature and allow it to ferment for about two weeks or until the signs of fermenting are complete.
You will know that fermentation has come to an end when no more bubbles are coming to the surface of the wort. At this point, the beer will have a sour flavor that can range from lightly twangy to acutely bitter.

Step 6: Add Brettanomyces in Tiantai 1000l beer fermenter
Brettanomyces, also known as Brett, is a wild yeast that helps to balance the sourness of the beer by bringing a more earthy flavor.
What is important to note here is that we will need to prevent the fermented beer from oxygen exposure as much as possible.

Step 7: Store The Beer For Fermentation
Once you add the Brett, what is left is to wait for fermentation and aging to take place in fermenter unitank or brite tank. You may need to age the beer for 3 to 6 months or until fermentation is complete.

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Emily Gong

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