Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Sour Mash - Wort Isn't Sour

Reply
 
LinkBack Thread Tools
Old 02-01-2013, 05:34 PM   #11
scruff311
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Providence, RI
Posts: 90
Liked 2 Times on 2 Posts
Likes Given: 2

Default

Well, after 12 hours the temp was at 102 so it spent most of it's time in the desirable range. We then bumped to 117 and rode it down to 92 before adding to main mash.

Will adding to the main mash filter out the lactic acid? Should I have lautered it separately?

__________________
scruff311 is offline
 
Reply With Quote Quick reply to this message
Old 02-01-2013, 07:50 PM   #12
bknifefight
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: PA
Posts: 1,901
Liked 95 Times on 73 Posts
Likes Given: 38

Default

Dropping from 127 down to 102 over so many hours, I guarantee you it didn't spend most of it's time in the desired range of 95-105. I think the main culprit here is the screwy temps you had it at.

I dont understand what you mean "filter out" If you mean, there was lactic acid and it was left behind when you drained the mash, then I really doubt it.

__________________
bknifefight 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
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
Sour or Sour Mash Beers? ultravista Beginners Beer Brewing Forum 1 02-26-2011 04:12 PM
Always sour mash for sour brews? jvlpdillon Lambic & Wild Brewing 4 04-27-2010 10:21 PM