I'm planning on doing a sour mash, starting tonight. I like this idea
of using 10% Aciduated malt to drop the Ph to 4.3, which is where lactobacillus wants to be, but not some of the other nasties that live on grain. Has anyone done this successfully? I will be adding the whole grain in a hop bag to my wort (vice in the actual mash).
Regarding DMS, I don't think it's a problem -- even with Pils malts. The boil does drive off DMS, but it's also the boil that creates the DMS. There's some discussion here
that says DMS still isn't a problem in a pasturization boil (i.e. <15 minutes).
...very glad I found this thread, though!! I may have to attempt this one a few times. Has anyone used Rye vice Wheat?
(Also... planning on trying this brew out on my wife - who won't touch beer).