So I just finished listening to Basic Brewing Radio's episode on Souring a mash.
And I still have a few questions. I am going to do this on my next stout.
#1. They are recommending 5-10% of your mash should be soured for 2 days for a moderately sour beer. With a stout should I be upping this to 10-20% total mash being soured so that the sourness is not covered by the roastyness.
#2. They were saying that the best temp range to get the souring bacteria to work is about 120dF. Should I be cooling the percentage of the mash that I am souring after Sacc Rest and my normal mash? Or should I not be worrying about conversion on that portion and just up the recipe grist to compensate for the percentage that is being removed to sour?
#3. When the portion to sour is as sour as I want it, should I separately sparge this or mix it in with the remaining mash when I am ready to sparge that..
I know that was alot of questions but I dont want to end up with a roasty, nasty sour. Just want a nice bight without the addition to acid or sour malt.
And I still have a few questions. I am going to do this on my next stout.
#1. They are recommending 5-10% of your mash should be soured for 2 days for a moderately sour beer. With a stout should I be upping this to 10-20% total mash being soured so that the sourness is not covered by the roastyness.
#2. They were saying that the best temp range to get the souring bacteria to work is about 120dF. Should I be cooling the percentage of the mash that I am souring after Sacc Rest and my normal mash? Or should I not be worrying about conversion on that portion and just up the recipe grist to compensate for the percentage that is being removed to sour?
#3. When the portion to sour is as sour as I want it, should I separately sparge this or mix it in with the remaining mash when I am ready to sparge that..
I know that was alot of questions but I dont want to end up with a roasty, nasty sour. Just want a nice bight without the addition to acid or sour malt.