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Old 01-31-2013, 04:03 PM   #1
TopherM's Avatar
Mar 2011
St. Petersburg, FL
Posts: 3,976
Liked 450 Times on 355 Posts

I did my first sour mash on Saturday with 13oz of Aciduated malt in a Berlinner Weiss recipe.

The fermentation is going REALLY slow. I assume this is due to the PH of the wort? My wort PH should be somewhere in the neighborhood of 4.5-4.7.

Anyone have any experience with this issue?
Primary #1 - Midnight Ryeder (Midnight Wheat and Rye)
Primary #2 - Florida Weiss
Primary #3 - Kane-DOH APA (Honey Citra APA)
Secondary #1 - Downtown Flanders Brown (brewed August 2012)
Keg #1 - Raspberry Florida Weiss
Keg #2 - Cinnamon Raisin Cider
Keg #3 - NONE!
Bottled - NONE!

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Old 01-31-2013, 05:40 PM   #2
Bensiff's Avatar
Mar 2008
, Washington, the state
Posts: 4,944
Liked 402 Times on 319 Posts

When I hear the term sour mash I think of letting water and grain sit to naturally propagate the lacto and then using this soured mash as percentage of the entire grain bill...not using acidualated malt.

So, I guess it would help if you lay out your procedure for us.

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