Yesterday I mashed AG#3, an 11-gal variation on BierMuncher's Centennial Blonde in one mash/two boils (except not so blonde because my homemade crystal came out dark--and no centennial). Danstar Nottingham. And I thought, why not--with it being a weeknight and all--do my mash today, and my boils tomorrow?
So you can guess how this story ends. I didn't think anything could take off in sealed preboil wort in just 24 hours, but I suppose lacto has its spores all up in the raw grain to begin with (or lives in the Rahr warehouse, as a hungry microorganism should).
But the thing is, it's delicious. I've never had a lambic or a proper sour, but this is light and refreshing and grapefruity (for a wort). I did my first 6gal boil with all cascade (before I tasted the wort at all), but I think I'm going to hit the second half with some citra to compliment the sour wort, maybe toss in some peel or zest to boot.
Will I have to change much to my ferm schedule/specs to deal with this pH? I was planning to secondary after a week or so (hydrometer readings permitting) with this being such a low grav beer, but I'm not sure how this will change that--yeast do actually prefer a lower pH than normal wort, don't they?
Given how bad my spent grains reeked after 24 hours, I probably should have suspected something...