Originally Posted by beeraroundtown
Anyone know if this will dissipate with time? Is this common with sour mashes? Or is there just something nasty going on?
It's certainly common in a 48 hour mash. It'll fade 'some' but not entirely. That long of a sour mash is not good unless you really like the funky stuff. I'll do an overnight occasionally, but that's about it.
Personally, I would rather do a Berliner Weisse with the lactobacillus. It's easy, more likely to succeed and the way Berliner Weisse is really made.
I will do a longer sour mash (24-36 Hours) 'sometimes' when brewing a Gose style for my wife. It's one of the few beers she enjoys.