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Old 01-31-2013, 04:03 PM   #1
TopherM
 
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Mar 2011
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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?
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Old 01-31-2013, 05:40 PM   #2
Bensiff
 
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Mar 2008
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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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