Gluten free Sour?
- Thread starter weaks
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
I have thought about since I made a gluten, Kentucky Common that I enjoyed. If I could confirm that brewer's corn syrup was gf, I'd make a gf version.
I soured a small amount of wort in a crock pot for a couple days with a handful of crushed grain and then dumped it into the main boil. It's a nice way to get some sour flavor without contaminating your equipment.
I soured a small amount of wort in a crock pot for a couple days with a handful of crushed grain and then dumped it into the main boil. It's a nice way to get some sour flavor without contaminating your equipment.
Hearsay from JP (Local brewery that does gluten free sour ales)
1) Don't mix it with the gluten beer
2) Don't do an open fermentation next to the crocks of Kimchee or other fermenting things. It becomes an odd sour (so it's been said. They dumped it the day before I learned of it, but they were serving it for a while.)
I haven't gotten to ask more specifics yet cause I'm working on the non-sour first.
1) Don't mix it with the gluten beer
2) Don't do an open fermentation next to the crocks of Kimchee or other fermenting things. It becomes an odd sour (so it's been said. They dumped it the day before I learned of it, but they were serving it for a while.)
I haven't gotten to ask more specifics yet cause I'm working on the non-sour first.
