scruff311
Well-Known Member
We just did our first sour mash. We mashed 30% of the total grain bill then dropped it to 127F and stored it. 12 hours later we tasted the mash and there was a nice sourness developing, however the temp had dropped all the way to 102F so we reheated some of the existing mash added some boiling water to bring it to 117F. At this point the mash was 'looser' than we had hoped at about 1.66 qt/lb.
About 28 hours after this temperature adjustment we added the sour mash to the main mash just before lautering. The sour mash had dropped all the way to 92F at this point. The mash smelled fine, but there was some filmy white crap on the top that we skimmed off. We did not taste the sour mash because of the filmy crap. After lautering, boiling, and cooling we tasted the wort. It tasted like normal wort. Just sweet, no sourness.
What could have happened? Is there anything we can do at this point to add sourness without using a yeast strain that will infect our entire operation?
About 28 hours after this temperature adjustment we added the sour mash to the main mash just before lautering. The sour mash had dropped all the way to 92F at this point. The mash smelled fine, but there was some filmy white crap on the top that we skimmed off. We did not taste the sour mash because of the filmy crap. After lautering, boiling, and cooling we tasted the wort. It tasted like normal wort. Just sweet, no sourness.
What could have happened? Is there anything we can do at this point to add sourness without using a yeast strain that will infect our entire operation?