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Old 04-03-2013, 05:46 PM   #11
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I did a Berliner Weisse a couple weeks ago with the intent on getting it as sour as possible. I let the wort sour instead of the mash though. No-boil, no-hops, 7 day 120F wort rest with no Sacch (CO2 purged). pH got down to 3.3 after the 7 day rest and that's when I pitched the Sacch. It wasn't as sour as I expected after the 7 day period but it still had all of the sugar left according to refractometer readings.


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Old 04-04-2013, 01:47 AM   #12
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I have no doubt you will make a tasty beer, but if you are diluting 4:1 I suspect it will not be anywhere near as sour as you want.

Ideally you want to sour the entire batch (either sparge and then sour, or add the sparge water to the mash and sour), and you want it to go until the lacto decides to give up. When the PH gets low enough the lacto will move into it's dormant phase.

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