Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Sour mash awfulness

Reply
 
LinkBack Thread Tools
Old 05-31-2009, 02:42 PM   #1
beeraroundtown
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2009
Location: Portland, OR
Posts: 107
Liked 1 Times on 1 Posts

Default Sour mash awfulness

Ok, so I brewed a berliner weiss/saison hybrid using a 48 hour sour mash. I took everyones advice and prepared myself for the stench that would ensue and ignored it in the hopes that it would go away and a nice brew would result of it.

I bottled the beer over a week ago and tried my first bottle last night, the carbonation was great, but the smell and flavor was still a bit rank. I think the only way I can describe it is a bit of vomit and foot. It still has this smelly tone to it, more so in the nose and less so in the flavor. The beer isn't all that bad, but that note is hard to get past.

Anyone know if this will dissipate with time? Is this common with sour mashes? Or is there just something nasty going on?

__________________
beeraroundtown is offline
 
Reply With Quote Quick reply to this message
Old 05-31-2009, 06:43 PM   #2
sundowner
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Walk About Creek
Posts: 221
Liked 5 Times on 3 Posts
Likes Given: 3

Default

Quote:
Originally Posted by beeraroundtown View Post
Anyone know if this will dissipate with time? Is this common with sour mashes? Or is there just something nasty going on?
It's certainly common in a 48 hour mash. It'll fade 'some' but not entirely. That long of a sour mash is not good unless you really like the funky stuff. I'll do an overnight occasionally, but that's about it.

Personally, I would rather do a Berliner Weisse with the lactobacillus. It's easy, more likely to succeed and the way Berliner Weisse is really made.

I will do a longer sour mash (24-36 Hours) 'sometimes' when brewing a Gose style for my wife. It's one of the few beers she enjoys.
__________________

A person who knows everything, knows nothing...

sundowner is offline
 
Reply With Quote Quick reply to this message
Old 05-31-2009, 08:35 PM   #3
jkarp
Beer Herder
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
jkarp's Avatar
Recipes 
 
Join Date: Jun 2008
Location: Elizabeth, CO
Posts: 2,105
Liked 33 Times on 29 Posts
Likes Given: 4

Default

Personally, I don't find a sour mash a proper sub for a lacto ferment - that "vomit" flavor is the difference.

__________________
jkarp is offline
 
Reply With Quote Quick reply to this message
Old 06-01-2009, 12:48 AM   #4
beeraroundtown
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2009
Location: Portland, OR
Posts: 107
Liked 1 Times on 1 Posts

Default

Thanks for the info, I didn't have a lacto culture so I went with the sour mash, now I know, and knowing is half the battle.

I wish I had read that info before hand, lacto it is next time.

__________________
beeraroundtown 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 cimirie General Techniques 4 02-24-2012 07:21 PM
Long mash, sour mash salzar All Grain & Partial Mash Brewing 20 12-28-2011 04:38 PM
First PM of awfulness! (Can't wait to try it!) Gremlyn All Grain & Partial Mash Brewing 9 05-18-2009 06:36 PM
sour mash killian All Grain & Partial Mash Brewing 3 06-23-2008 11:02 PM