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Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Will Sour Mashing Ruin Your Mash Tun For Future Beers?
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Old 04-10-2014, 07:57 PM   #21
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Awesome! sounds like the general consensus is you do NOT need a different Mash tun to sour beers.

What about the rumor that if you sour mash for a couple days that bugs can seep into the plastic cooler mash walls. What are your opinions on that?
It still goes back to the fact that when you go back to use it for a normal mash (60-90 min) the contact time is so minimal that it won't have time to sour.
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Old 04-10-2014, 08:09 PM   #22
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Higher-end mash temps are even enough to pasteurize, and mash out temp (170) pasteurizes within seconds. So even if sanitation were a concern here (as we've agreed, it's not), bacteria can seep into pores all they want, they can't get away from heat.

Realistically they can't get away from sanitizers that way, either, plastic is not significantly more difficult to sanitize than any other surface, it's just harder to clean.

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Old 04-10-2014, 08:35 PM   #23
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I love this! You guys covered every aspect as to why you do not need to use a different Mash Tun for sour beers.

1: Souring of mash due to bugs occur at temperatures 100-120F and for long duration's. Standard Mash occur 148-165F and for short duration's. Therefore it is not the right temps nor the right duration for souring to occur.

2: All grains already are covered with bug, whether a sour mash or not. Your mash is already filled with them so what is the difference.

3: Any bug introduced pre boil will be killed off in the boil and will not affect the beer while fermenting (given proper post boil sanitation)

4: Properly clean the Mash Tun as if it was any other. There is no need to bleach or sanitize the mash.

5: Don't waste your money on getting a separate Mash Tun!!!


Thanks guys!

Joe

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Old 04-17-2014, 04:21 AM   #24
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Just another data point... St. Arnold in Houston recently added a Berliner Weisse to their year round selection. They sour mash in their brewhouse for 48 hours. Granted they are not using plastic coolers for their tuns, but it shuts their brewing down for 48 hours while the mash sours. Then they clean and brew the regular beers without incident.

The beer, Boiler Room is not bad. Very sessionable at 3.5 ABV and while I would like more tartness, I can see enjoying several when it gets hotter here...

Chef Jay

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Old 04-19-2014, 01:19 AM   #25
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I'm looking forward to a few Boiler Rooms when the temps get up in the high 90's here.

Another Pearland Brewer. I'm finding more and more of us! I have met 6 on here and started a thread to find more Pearland Brewers. It got 130+ views but not very many comments. Maybe we just aren't very vocal in this town?

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Old 04-19-2014, 01:28 AM   #26
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Quote:
Originally Posted by chefjaypeek View Post
Just another data point... St. Arnold in Houston recently added a Berliner Weisse to their year round selection. They sour mash in their brewhouse for 48 hours. Granted they are not using plastic coolers for their tuns, but it shuts their brewing down for 48 hours while the mash sours. Then they clean and brew the regular beers without incident.

The beer, Boiler Room is not bad. Very sessionable at 3.5 ABV and while I would like more tartness, I can see enjoying several when it gets hotter here...

Chef Jay
Ooh, my brother's in Pearland and we'll probably be going to one of St. Arnold's Thursday afternoon open houses while I'm visiting him this summer. Good to know!
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Old 04-22-2014, 11:22 PM   #27
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Default Sorry for thread jack!

Okay, Pearland brewers PM me or something, don't want to jack this thread any more than already done. Point me to the Pearland brewers thread, and I'll look there, I've just missed it.

Chef Jay

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Old 04-23-2014, 03:45 AM   #28
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Check out the thread here

Like I said over a hundred views but not many comments. Comment on the thread. It would be awesome for a view of us to get together. I have wanted to meet some local homebrewers.
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Old 04-27-2014, 02:56 PM   #29
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I have a seperate 5 gal not for the fact of contamination. But to limit the exposure to oxygen in the head space.

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