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Old 05-25-2012, 12:51 AM   #11
rorygilmore
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Oct 2010
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I do a "sour worting" technique on a regular basis. I mash as normal, then cool to 120ish degrees and transfer the wort to my 5 gallon cooler along with 4 ounces of uncrushed grain, top-off with some seltzer water, then seal up the lid. 20-24 hours later, the temperature of the wort has fallen to 90-100 degrees and is moderately to aggressively sour. Then I boil as normal (or in the case of a "no-boil" Berliner Weisse, I briefly bring the wort to 200 degrees to kill off the bugs).

I don't think it's too essential to maintain 120 degrees... just try to keep it as warm as you can. A sour mash will work at even lower temperatures, it will just take a little bit longer.

 
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Old 05-25-2012, 06:28 AM   #12
sddanc
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Dec 2011
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That makes sense. I think I will try the sour worting next time. First attempt, full sour mash. Current attempt, lacto starter.

 
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Old 04-02-2013, 03:52 PM   #13
HopHoarder
 
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I plan to do a sour mash and maintaining the temperature by putting a two gallon bucket full of mash into a larger plastic bucket with a food dehydrator placed on top of the larger bucket so that the warm air from the dehydrator blows down onto my mash bucket. I drilled some holes in the bottom of the larger bucket to accomodate proper airflow. I tested this with my 2 gallon bucket filled with 100 degree water, set the dehydrator to 125 degrees and let it go for 24 hours.
After the 24 hours my water was still 100 degrees, so I will give this method a try.
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Old 04-02-2013, 04:47 PM   #14
Turner5
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I do sour worting as well. However, I drain my wort into a corny keg and purge it with CO2. I then stick my keg into my mash tun and fill it with water and stick an aquarium heater in the water. The mash tun lid won't close because the keg is too tall but I rest the lid on top and throw some towels over it. It maintains the temperature great.

 
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Old 04-05-2013, 04:21 AM   #15
HopHoarder
 
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The dehydrator thing worked (kept it at just over 100 deg). I'm now trying a 120v car battery warmer (80 watt with a 36" wrap). This thing heats up to 180 deg which of course is too hot, but I'm thinking would be a nice heat source for my 14qt pot of mash placed inside my 60qt kettle with the lid slightly off to let out some heat. Car battery warmer was 28.00 at Canadian Tire.
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Old 04-05-2013, 03:40 PM   #16
barrooze
 
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Quote:
Originally Posted by HopHoarder View Post
The dehydrator thing worked (kept it at just over 100 deg). I'm now trying a 120v car battery warmer (80 watt with a 36" wrap). This thing heats up to 180 deg which of course is too hot, but I'm thinking would be a nice heat source for my 14qt pot of mash placed inside my 60qt kettle with the lid slightly off to let out some heat. Car battery warmer was 28.00 at Canadian Tire.
You can always use it with a temp controller if you want to maintain a specific temp.
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Old 04-05-2013, 06:35 PM   #17
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Quote:
You can always use it with a temp controller if you want to maintain a specific temp.
That's exactly what a homebrewer friend of mine said too. It's been nearly 24 hours hours now and my mash is getting really funky looking and sitting at just over 100 degrees, so it's all good. The car battery heater seems to be doing the trick.
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Old 04-21-2013, 03:51 PM   #18
tagz
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Just going to use this thread instead of starting a new one... Does a sour mash lower the SG before you pitch Sacc?

 
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Old 04-25-2013, 02:38 PM   #19
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Quote:
Originally Posted by tagz
Just going to use this thread instead of starting a new one... Does a sour mash lower the SG before you pitch Sacc?
Yes lacto will consume a portion of the fermentable sugars.

 
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Old 09-03-2015, 07:56 PM   #20
martyjhuebs
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This may be a dead post but I will share the experience I just had.

I built a mh1210f to control the temperature the temperature of my cooler using a hot water heating element. I found that at first it made the grain rise to the top and leave the liquid below. This caused the lid the rise and I lost some wort on the first day. After that, I wrapped a towel around the side to catch anything that escaped. I set the temperature controller to 99F with a 3 degree shutoff. The temperature would rise quickly to 102F and stop the heating element. As the heat leveled out in the cooler it would stabilize at around 107-109F. The third day, something weird happened and the temperature shot up to 115F and the grains sank to the bottom. Upon stirring my mixture I noticed that the temperature was rising to 130F. Since I passed 120F and decided the bacteria was dying already, I drained my cooler and proceeded with my boil. All in all, I think it was a success and I cant wait to use it again after I figure out why the temp rose on the 3rd day. Ill post a picture on my set up on the next post.

 
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