To make sour mash I suggest starting with just a partial mash and not the full grain bill.
You mash your grain as usual, however do not drain it off when it is done. Instead hold it between 140-150F for 12-24 hours. Then sparge. The smell can be marriage ending, so be prepared. You can add yogurt culture too, but there should be enough lactic acid on the grain to not need it.
After the sparge just add to the boil. If you boil the sourness level will be set. All of the bugs will be killed. There is no reason to keep separate equipment for this.
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