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Old 03-15-2012, 11:44 PM   #1
NJstout
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Aug 2011
fairfield, nj
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Will this work for a simple, quick, basic sour cherry ale?

6pounds vienna
5pounds wheat
4oz acid malt

1oz mt hood @ fwh

us05 yeast

start mash at 152F, mash for 24hours.

sour cherrys after 10days added to primary

keg after 1 month

 
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Old 03-16-2012, 12:27 AM   #2
spearko520
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Dec 2011
allentown, PA
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i haven't been able to get anything more than slightly tangy with sauermalz. i would add some dregs from a commercial sour and wait a little. if you want to get a lacto infection, search that- i think there are better ways than just letting the mash cool off for a day. how sour do you want it?
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Old 03-16-2012, 12:59 AM   #3
dwarven_stout
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Apr 2009
Boise, ID
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Quote:
Originally Posted by spearko520 View Post
i haven't been able to get anything more than slightly tangy with sauermalz. i would add some dregs from a commercial sour and wait a little. if you want to get a lacto infection, search that- i think there are better ways than just letting the mash cool off for a day. how sour do you want it?
A 24hr mash will get it plenty tart. Might get some bad aroma in there as well, but if the OP is looking for a fast sour that's probably the fastest (aside from just adding lactic acid, which usually doesn't taste all that good).
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Old 03-16-2012, 04:13 PM   #4
spearko520
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Dec 2011
allentown, PA
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if you let the mash cool for 24 hours, your chances of getting off aromas from clostridium are much higher, then if you do a mini mash lacto starter and keep it at 110 for a day or two. I just haven't been thrilled with the results i have had- but my idea of sour might be different than yours, i like low threes high twos. Mine have been better when i've added the lacto post boil, rather than souring the mash pre- boil.
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