Originally Posted by Trail
Your other option is to do a lacto sour... do your mash, then instead of boiling cool to 110, throw in a bag of unmashed grain, and wait a couple days until it sours from the bacteria. Then heat 'er back up to a boil and do your 60-minute hopping schedule as normal. This will yield a less complex sour, generally, but it's pretty controllable... you get exactly as much sour as you want, as long as you have time to start the boil when it hits the sweet spot.
I do BIAB in a 44 qt bayou classic with fryer basket/bag. Using this method, I could just do my normal mash, let it cool to 110 like you say, then put a handful of grain in a hop bag, tie it to the handle, cover the BK in saran wrap or something and let it sit for a few days. Once it reaches sour enough flavor, boil and add hops as usual.
This would essentially allow me to brew a sour without having to buy separate equipment or worry about cross contamination, right? Or am I missing something?
How many days does it take to reach a detectable sour flavor?