Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Sour Mash Berliner Question
Reply
 
LinkBack Thread Tools
Old 07-25-2014, 01:12 PM   #21
Warthaug
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: , Ontario
Posts: 515
Liked 112 Times on 73 Posts
Likes Given: 3

Default

Quote:
Originally Posted by jivex5k View Post
Well damn, pretty much the opposite of what I told Jon. Sorry about the bad info dude, it's what I was taught. This thread basically turned my sour mash world upside down. I'd rather not keep adding boiling water though so I'm going to see if I can whip up a way to get my heat lamp to maintain a higher temp.
Like I said, there is a lot of mis-information out there. But don't forget - if you cannot keep the temperature above 37C/98F an oxygen barrier will help prevent the formation of acetic acid. Its not that it's useless, its just that its importance has been overstated.

Bryan
__________________
Brewing: Black Mamba IPA
Drinking: SWIMBO's cider, Hail Brett-tania all-brett porter, African Queen Stout
Upcoming:
Wines: Petit Noir, Liebfraumilch, Shiraz

My blog: Recipes, Wild Yeasts, Yeast Farming, Yeast Exchange & More!
Warthaug is offline
 
Reply With Quote Quick reply to this message
Old 07-25-2014, 03:48 PM   #22
stru
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
stru's Avatar
Recipes 
 
Join Date: Oct 2013
Location: Fredericksburg, Virginia
Posts: 164
Liked 30 Times on 26 Posts
Likes Given: 159

Default

I'm doing my first sour mash this weekend and need to get something straight. Do you guys generally sour the whole mash or just a percentage of the grain bill? Also, after mashing I'll be heading to Vermont for a week, I'm keeping the mash in my attic for warmth. Does anyone see any problem in this method?

__________________
stru is offline
 
Reply With Quote Quick reply to this message
Old 07-25-2014, 04:09 PM   #23
Weezy
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Weezy's Avatar
Recipes 
 
Join Date: Jan 2013
Location: Pittsburgh, PA
Posts: 1,343
Liked 191 Times on 147 Posts
Likes Given: 119

Default

If you enjoy doing sour mashes, I'd recommend investing in a thermal wire of decent wattage that you can tape to the outside of a dedicated cheap pot with aluminum duct tape. I have a ~940 watt wire that I run off a cheap PID/SSR combo. Works great. Set it and forget it.

__________________
Weezy is offline
 
Reply With Quote Quick reply to this message
Old 07-25-2014, 04:21 PM   #24
Warthaug
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: , Ontario
Posts: 515
Liked 112 Times on 73 Posts
Likes Given: 3

Default

Quote:
Originally Posted by stru View Post
I'm doing my first sour mash this weekend and need to get something straight. Do you guys generally sour the whole mash or just a percentage of the grain bill? Also, after mashing I'll be heading to Vermont for a week, I'm keeping the mash in my attic for warmth. Does anyone see any problem in this method?
Usually we do the whole mash, but if leaving it for a whole week you may want to consider souring only 50% of it. I'd be cautious though - unless you can guarantee the temps will stay above 37C/98F (by a minimum of+2C/+4F) you run the risk of allowing a lot of the off-flavour producing bugs to thrive, which will convert your sour into a septic-smelling mess....

Bryan
__________________
Brewing: Black Mamba IPA
Drinking: SWIMBO's cider, Hail Brett-tania all-brett porter, African Queen Stout
Upcoming:
Wines: Petit Noir, Liebfraumilch, Shiraz

My blog: Recipes, Wild Yeasts, Yeast Farming, Yeast Exchange & More!
Warthaug is offline
stru Likes This 
Reply With Quote Quick reply to this message
Old 07-25-2014, 05:46 PM   #25
jivex5k
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2013
Posts: 59
Liked 4 Times on 3 Posts
Likes Given: 5

Default

Quote:
Originally Posted by Weezy View Post
If you enjoy doing sour mashes, I'd recommend investing in a thermal wire of decent wattage that you can tape to the outside of a dedicated cheap pot with aluminum duct tape. I have a ~940 watt wire that I run off a cheap PID/SSR combo. Works great. Set it and forget it.
I'm very interested in the details of this. Namely, what's PID/SSR? How dangerous is this to leave on for 5 days? And does it run up you power bill like crazy?
__________________
jivex5k is offline
 
Reply With Quote Quick reply to this message
Old 07-26-2014, 02:44 AM   #26
Weezy
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Weezy's Avatar
Recipes 
 
Join Date: Jan 2013
Location: Pittsburgh, PA
Posts: 1,343
Liked 191 Times on 147 Posts
Likes Given: 119

Default

It safe enough to leave on, as long as you keep it in a place that won't be bumped and flammable stuff won't fall on it.

Here's the wire I used. They have others.
http://www.omega.com/pptst/STH_SST_SWH.html

PID and SSR? Well that's a lot to get into here, but the PID is the temp controller and the SSR is a solid state relay which allows the PID to control high power devices. You can do just as well with a decently priced off the shelf temp controller:
http://www.auberins.com/index.php?ma...roducts_id=334

You can (I do) use the rig as mash tun with fine temp control... just add a recirculating pump.

__________________
Weezy is offline
 
Reply With Quote Quick reply to this message
Old 07-26-2014, 03:42 AM   #27
jivex5k
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2013
Posts: 59
Liked 4 Times on 3 Posts
Likes Given: 5

Default

Quote:
Originally Posted by Weezy View Post
It safe enough to leave on, as long as you keep it in a place that won't be bumped and flammable stuff won't fall on it.

Here's the wire I used. They have others.
http://www.omega.com/pptst/STH_SST_SWH.html

PID and SSR? Well that's a lot to get into here, but the PID is the temp controller and the SSR is a solid state relay which allows the PID to control high power devices. You can do just as well with a decently priced off the shelf temp controller:
http://www.auberins.com/index.php?ma...roducts_id=334

You can (I do) use the rig as mash tun with fine temp control... just add a recirculating pump.
Awesome, thanks for the info. Damn that's pretty expensive stuff though, eh Christmas bonus isn't too far off.
__________________
jivex5k is offline
 
Reply With Quote Quick reply to this message
Old 07-30-2014, 04:00 PM   #28
JonGrafto
Feedback Score: 3 reviews
Recipes 
 
Join Date: Jan 2012
Location: Central Part of the State..., WI
Posts: 1,625
Liked 102 Times on 80 Posts
Likes Given: 11

Default

I split my 10 gallon batch and pitched US-05 on 5 gallons and S-04 on the other 5.

The US-05 had a large krausen but the S-04 had little to no krausen.
It has only been going for 4 days but I would have thought that there would have been a decent layer on both.

I guess I will wait a few more days and check the gravity to see where they both sit.

Has anyone else had a no krausen beer with S-04?

__________________
Quote:
Originally Posted by Whattawort View Post
Looks like a zombie took a dump in your bucket after a night of binging on hot arse and cabbage.
JonGrafto is offline
 
Reply With Quote Quick reply to this message
Old 08-11-2014, 10:09 PM   #29
JonGrafto
Feedback Score: 3 reviews
Recipes 
 
Join Date: Jan 2012
Location: Central Part of the State..., WI
Posts: 1,625
Liked 102 Times on 80 Posts
Likes Given: 11

Default

Finally got around to kegging these...
The US-05 version tasted nice. Kegged that one up.
The S-04 version was ok but needed something more. I racked that onto some Montmorency Cherry juice.

Dropped it in the kegerator last night to get cold. I will hit them both with 30psi for the next few days and then drop down to about 20 psi (per carb charts and volume per style) and see how they turned out.

__________________
Quote:
Originally Posted by Whattawort View Post
Looks like a zombie took a dump in your bucket after a night of binging on hot arse and cabbage.
JonGrafto is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Berliner sour mash question nvious23 Lambic & Wild Brewing 4 03-24-2014 11:31 PM
Sour Mash Berliner question MidTNJasonF All Grain & Partial Mash Brewing 6 03-28-2013 10:56 PM
Sour mash for Berliner Weisse richross General Techniques 4 02-15-2013 03:59 PM
Sour mash for Berliner Weisse richross General Beer Discussion 0 11-24-2011 10:22 PM
Berliner Weisse / Sour Mash storunner13 Recipes/Ingredients 2 10-11-2011 06:45 AM



Newest Threads

LATEST SPONSOR DEALS