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Old 08-15-2009, 12:19 PM   #1
HairyDogBrewing
 
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I conditioned 4 pounds of Pale malt with an ounce of water last night,
with the intention of crushing and mashing it this morning.
Then I came down with the flu or something and I can't brew today.

Will the damp malt keep until tomorrow?
I'm worried that it will be sour if the bacteria get going.

 
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Old 08-15-2009, 07:18 PM   #2
Scut_Monkey
 
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I would think it would get sour rather quickly. Do you have it covered? I think it would keep nicely if you kept it in the fridge. That's the road I would take.

 
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Old 08-16-2009, 07:01 PM   #3
fratermus
 
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Oooh, I'd let it sour and make a small batch with it. Maybe toss in some rural-tasting yeast and have something refreshingly snappy.

 
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Old 08-17-2009, 12:18 AM   #4
HairyDogBrewing
 
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Quote:
Originally Posted by fratermus View Post
Oooh, I'd let it sour and make a small batch with it. Maybe toss in some rural-tasting yeast and have something refreshingly snappy.
I like the way you think

I didn't brew today, so we'll see what happens during the week.
If it turns green or smells like roadkill, I'll dump it.
Otherwise, it's hefe meets berliner - weisse.

 
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