airplaneblues
New Member
I have been reading the previous threads on the Kentucky Common style, and since I live just on the other side of the river from the KY (and my affinity for sour beers) I immediately wanted to give this style a try...
My question is, as opposed to doing a sour mash (which seems like it has a large chance for a novice brewer like myself to screw something up), could I use 8-10% Weyermann Acidulated Malt in order to get the sourish character of this style with out the (seemingly) complicated procedures of sour-mashing or adding lactobacillus?
Thanks and cheers
My question is, as opposed to doing a sour mash (which seems like it has a large chance for a novice brewer like myself to screw something up), could I use 8-10% Weyermann Acidulated Malt in order to get the sourish character of this style with out the (seemingly) complicated procedures of sour-mashing or adding lactobacillus?
Thanks and cheers