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Old 01-25-2010, 12:08 AM   #1
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Default Second runnings sour mash

Last weekend I brewed a Belgian Quad with a 36lb grain bill, I had my 70qt cool max filled to the top.Sunday after brewing I decided to try to make a sour mash out of the second runnings of the Quad.
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I added 7gallons of 150º water to the spent grains raising the temp up to 125 then tosses in a hand full of un-milled grain, and let it sit till yesterday, yes 6 day's. I drained off 5.5 gallons and boiled it with 30g of Saaz at 60 min. I'm not sure what the SG is for the beer, because I'm wondering how the lactic acid would effect my refractometer but, it read 17! I doubt highly that its 1.068. probable more like 1.035.But it has a good clean sour note.

I grew up a starter from the dregs from a bottle of Sierra Nevada killerwisen, and pitched that in to the 4.5 gallons of beer I got out of the kettle.

Fun little experiment, I think Its going to turn out well.



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Old 01-25-2010, 12:42 AM   #2
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Nice experiment you have goin, I;d love to taste?? Why bother cleaning out the tun when you can just make more.



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Old 01-25-2010, 01:30 AM   #3
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That's a fantastic idea. My only partigyle was a 13 hour ordeal. I am totally in love with the idea of splitting it between two weekends!

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Old 01-25-2010, 01:48 AM   #4
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I've been wanting to try a sour mash for a while, that Kentucky common has been on my to do list for a long time. It was really easy.

The thing I want to do next is mash in one evening after work, then do the boil a few day later after work.

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Old 01-25-2010, 01:51 AM   #5
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how do you think that sour mash would work for a berliner weisse (the one you do for the ky common)?

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Old 01-25-2010, 02:10 AM   #6
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Quote:
Originally Posted by android View Post
how do you think that sour mash would work for a berliner weisse (the one you do for the ky common)?
I basically followed the method Jamil described in his Berliner weisse, but let it sour a bit longer. I think ideally letting it go overnight to two days would be good for a Berliner. and may be a little longer for the common.
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Old 01-25-2010, 06:25 PM   #7
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righto, thanks.

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Old 01-25-2010, 07:04 PM   #8
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that must have smelled absolutely foul when you opened the cooler.

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Old 01-25-2010, 07:07 PM   #9
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that must have smelled absolutely foul when you opened the cooler.
Nah, it was not so bad. I think the lacto mainly took over. It had a definite funk but I've smelled worse.
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Old 01-27-2010, 03:52 AM   #10
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After three days, of good fermentation. It blew off today...I guess it was a little bigger than I thought. Guess I should have taken a Hydrometer reading.



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