Originally Posted by Jipper
The only thing that I could think of that would throw it off that dramatically would be alcohol - so it's possible a wild yeast got in there and started fermenting? How long did you let it sour mash for? The longer you allowed it to mash, to more efficient it would be (in theory). I'm assuming the refractometer was calibrated - but always worth it to ask/bring up
Thanks! I'm pretty sure I didn't pick up a wild yeast (wouldn't that make my reading too low, rather than too high?) . There wasn't any alcohol flavor, and the sourness was very clean. I soured for about 24 hours, and it probably took a good hour past the 60-minute mash to cool below 145.
I'm a bit lazy, and only calibrate the Zero on my refractometer. Then I use Brewpal's built in conversion factor to get OG from brix.
I guess I'll find out when it's done fermenting. If my FG is 1.020 or higher, I know it's legit.
ps: this fermentation smells pretty funky, in a lip-smacking way. I kind of want to just drink it right now.