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Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Sour Mashing-Small Vessel/Gallon Jug?
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Old 01-23-2013, 06:26 AM   #11
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My berliner was completely unhopped; I didn't really see the point of 10 IBUs. I fermented mine with a handful of raw grain only for three August days in my Texas garage, then added some US-05. It tastes a lot like carbonated lemon juice concentrate, but in a good way.

Say no to intolerance: love gluten and lactose.
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Old 01-23-2013, 06:53 AM   #12
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I've really tried to maintain the water bath above the 112-115 temp range to keep the mash temps elevated above 110. This evening so much gas was being pushed up through the mash that it created air/gas pockets throughout the mash and raised it's overall height by about an inch. It's become quite thick, perhaps too thick, so I added about 11 oz. boiling water and mixed it in well before returning the mash to my cooler-water bath of 123 degree water.

I'm amazed this smells much cleaner than I expected as I was expecting the full on nastiness of what I get from grain left in a mash tun for 4 days. It's really quite clean with a pure sourness to it. Very good news!
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