Hey folks,
I've read just about everything I could find on here about using a sour mash but couldn't find answers to a few of the questions I had. Im hoping the helpful people of HBT can help me out.
I've been brewing for a few years now, but have never attempted a sour beer, and decided it's time to try. I decided to use the sour mash method because it seemed easier than using a Brett culture. I understand how to make the sour mash, and am going to use the technique described here.
I just wanted to be sure of a few points:
Just FYI , I'm going to be making a sour cherry brown ale, using a mini-mash method. I'll be putting some oak chips in there after fermentation as well. Let me know all your thoughts. Thanks for your help again.
I've read just about everything I could find on here about using a sour mash but couldn't find answers to a few of the questions I had. Im hoping the helpful people of HBT can help me out.
I've been brewing for a few years now, but have never attempted a sour beer, and decided it's time to try. I decided to use the sour mash method because it seemed easier than using a Brett culture. I understand how to make the sour mash, and am going to use the technique described here.
I just wanted to be sure of a few points:
- I add most of the sour mash liquid after the mash, but before the boil?
- Once I complete the boil, can I just pitch a regular yeast strain to complete the fermentation? Will I still get a sour flavored beer?
- I know most sour beers will need a year or so to develop these sour flavors, is this still true with this method? What kind of flavor will I get if I let it sit for 6 months before kegging?
- What do you think my max IBU's for my recipe should be?
Just FYI , I'm going to be making a sour cherry brown ale, using a mini-mash method. I'll be putting some oak chips in there after fermentation as well. Let me know all your thoughts. Thanks for your help again.