All-Grain - Spurhund Zunge - Page 13

**bad coffee** · 08-10-2011, 03:11 AM

The lacto is chugging away at 80* in my bathroom. Thursday I'll pitch the yeast.

Came in a bit low 1.024, but who cares, it's not a high ABV beer anyhow. It's my second brew on my electric system, so I think that's where the problem is. Either too much water, low strike temp which I pulled a decoct to raise the temp, or maybe even my crush.

I forgot the rice hulls and still didn't have a stuck sparge. I like this new system!

B

**munklunk** · 08-12-2011, 05:15 AM

Quote:

Originally Posted by nathan

at this point I firmly believe that we are overthinking and overworking this beer. Just throw a wort together, barely boil it, run it off to some carboys or buckets, put in some bugs and yeast and forget about it for six months. Viola! you have nice sour beer.

I just made some and put it in the corner in the basement to ignore until summer.

So, how did your laid back approach work out? It sounds like a rather tempting way to take this beer on (especially since I just had a fabulous bottle of 1809, and I'm jonesin for a lot more)