Originally Posted by Calder
I can't offer any advice on the recipe as I've never tried to sour a beer in this fashion. Always seemed hit or miss to me, and probably quite revolting before it gets boiled.
Just want to point out that you don't have to worry about 'infections from the sour' since you will have killed the souring organisms when you went and boiled it. Contamination/infection concerns arise when you use 'bugs' to perform the souring in the fermenter.
I guess I just have to risk the cherries staining my brew bucket.
also I have been testing what I will use for temp controlling the sour mash.
the problem I am running into is the griddle poors out heat and by the time the thermostat kicks the griddle off it's hot enough to heat the pot up another 8 or 9 degrees.
here are the byo links for the instructions I'm using:http://www.byo.com/stories/techniques/article/indices/9-all-grain-brewing/1723-sour-mashing-techniqueshttp://www.byo.com/stories/techniques/article/indices/9-all-grain-brewing/893-how-to-make-a-sour-mash-techniques
According to these I need to keep above 113 and as close to 120 as possible to avoid other undesirable bugs to get into the sour. So I'm Thinking set the temp control for 114 0r 115 and it will heat up to 120-122 degrees which should still give me good lacto growth.
The biggest question I'm having is to go natural or buy a culture. I see pro's and cons for both. Any thoughts?