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!