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Homebrewers can use a similar process. For a 5 gallon batch of soured wort, collect around 1 liter of wort in a jar before pitching yeast. Keep the culture cold until the next use. Don't seal the jar completely tight in case refermentation occurs in the jar. If the culture is kept for more than a couple of months, then [[Lactobacillus#Starters_and_Pitching_Rate|create a 500 mL starter]] to ensure that the bacteria culture is still viable.
Yeast contamination is a concern when storing soured wort, especially in a sealed vessel such as a keg. Good sanitation practices are of the utmost importance. Equipment used should be thoroughly clean and ideally be sterilized, or at least boiled if possible. If a yeast contamination goes unnoticed, then the keg can become heavily pressurized and potentially dangerous even when stored cold. We recommend regularly checking a keg of soured wort to ensure that over-pressurization does not occur, or use a spunding valve to ensure that over-pressurization does not occur.
==Contamination Concerns==