The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Sour mash or sour wort ?

LinkBack Thread Tools
Old 03-14-2013, 07:47 PM   #11
Feedback Score: 16 reviews
Join Date: Aug 2012
Posts: 6,421
Liked 2144 Times on 1453 Posts
Likes Given: 2107


Originally Posted by malweth View Post
I've only done this the once, but I made the full wort (including sparge) which may take longer. I got it up between 90-95°F (as high as my chamber could get) from last Friday evening until Tuesday evening. That's about 96 hours exactly from sparge 'til boil. It smelled perfect during the boil, but I won't taste the final product until next week or so (bottling Wednesday to ship Friday... yeaaaaah cutting it close).
You're in the last minute berliner for nationals club? Me too.

Brew as I say, not as I brew.

TNGabe is offline
malweth Likes This 
Reply With Quote Quick reply to this message
Old 03-15-2013, 01:02 PM   #12
Feedback Score: 0 reviews
malweth's Avatar
Join Date: Nov 2010
Location: Wakefield, RI
Posts: 463
Liked 23 Times on 21 Posts
Likes Given: 159


Originally Posted by TNGabe View Post
You're in the last minute berliner for nationals club? Me too.
The problem with kegs . . . you just don't know how much you have left
In this case, my stout was nearly gone.

I don't mean to hijack, but this is somewhat on topic.
It's early yet, (though the fermentation is nearly done) and I sampled my beer last night. There's no carbonation and it's warm, of course, but I still noticed the same cooked corn smell / flavor as pre-boil (15 minute boil). My recipe does use pils malt ... am I full of DMS or does that go away (especially with some cold and carb)?
[Carboy #1] "Oud Renard Rood" Flanders Red
[Carboy #2] Whitewood 12° Abt
[Carboy #3] Opus Mosaic Brown

[On Tap (Keg)]
(L) Shut De Do (Belgian Golden Strong / Tripel)
(on deck) Pineapple Wine
(on deck) Russian Imperial Stout (1 year aged)
malweth is offline
Reply With Quote Quick reply to this message
Old 03-22-2013, 10:39 PM   #13
Feedback Score: 1 reviews
dcHokie's Avatar
Join Date: Mar 2010
Location: Washington, DC
Posts: 1,655
Liked 238 Times on 183 Posts
Likes Given: 172


Originally Posted by toddq View Post
I wouldn't call it a lot, but I've done the sour wort method three times now. Like all fermentations, the time is going to be dependent on your temp and size of pitch. With 6.5gal of 1.035 wort held at ~100F and a half liter lacto starter (made from grain), I've pasteurized batches at 12, 24, and 48 hours into souring. The 12hour batch I was going for something a little more approachable and less intense. After 24 hours they get to a ph of about 3.2, which is about the limit they'll typically go (or that I'd want to).
I ended up keeping my 5 gallons of wort at 100-110 F for about 4 days and then transferred to a fermenter (no boil, no hops) and pitched a ton of saison yeast, it is bubbling away happily.

Aging: Sour Solera, Flemish Gold, Repas du Matin Sour Table Beer, Flanders Red, Anejo Rum Sour, Brett Brown, Sour blonde, Funky Barleywine Barrel, Sour Rye Whiskey Barrel
Bottled: Cherry Oud Bruin, Le Batard Solera, Sour Stout, Wild Ale, Brett Belgian Rye Stout, Berliner Weisse, FlandersPale, Brett Old Ale, Funky Fig Saison, Mango BGSA, Rapture RIS, Brett Saison
dcHokie is offline
Reply With Quote Quick reply to this message

Quick Reply
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Sour Mash - Wort Isn't Sour scruff311 Lambic & Wild Brewing 11 02-01-2013 07:50 PM
Sour mash not sour smelling JeffStewart Lambic & Wild Brewing 12 01-28-2013 06:38 PM
Sour Mash: How long to sour? Mainer28 Beginners Beer Brewing Forum 7 06-30-2012 12:14 PM
Sour Brown via a sour mash Danam404 Lambic & Wild Brewing 5 03-03-2012 01:59 PM
Always sour mash for sour brews? jvlpdillon Lambic & Wild Brewing 4 04-27-2010 10:21 PM