Sour mash or sour wort ? - Page 2 - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Sour mash or sour wort ?

Thread Tools
Old 03-14-2013, 07:47 PM   #11
Aug 2012
Posts: 6,655
Liked 2284 Times on 1539 Posts

Originally Posted by malweth View Post
I've only done this the once, but I made the full wort (including sparge) which may take longer. I got it up between 90-95F (as high as my chamber could get) from last Friday evening until Tuesday evening. That's about 96 hours exactly from sparge 'til boil. It smelled perfect during the boil, but I won't taste the final product until next week or so (bottling Wednesday to ship Friday... yeaaaaah cutting it close).
You're in the last minute berliner for nationals club? Me too.
The only thing worse than dumping beer is serving beer you should have dumped.

malweth Likes This 
Reply With Quote
Old 03-15-2013, 01:02 PM   #12
malweth's Avatar
Nov 2010
Wakefield, RI
Posts: 461
Liked 24 Times on 22 Posts

Originally Posted by TNGabe View Post
You're in the last minute berliner for nationals club? Me too.
The problem with kegs . . . you just don't know how much you have left
In this case, my stout was nearly gone.

I don't mean to hijack, but this is somewhat on topic.
It's early yet, (though the fermentation is nearly done) and I sampled my beer last night. There's no carbonation and it's warm, of course, but I still noticed the same cooked corn smell / flavor as pre-boil (15 minute boil). My recipe does use pils malt ... am I full of DMS or does that go away (especially with some cold and carb)?
[Carboy #1] "Oud Renard Rood" Flanders Red
[Carboy #2] Whitewood 12 Abt
[Carboy #3] Opus Mosaic Brown

[On Tap (Keg)]
(L) Shut De Do (Belgian Golden Strong / Tripel)
(on deck) Pineapple Wine
(on deck) Russian Imperial Stout (1 year aged)

Reply With Quote
Old 03-22-2013, 10:39 PM   #13
dcHokie's Avatar
Mar 2010
Washington, DC
Posts: 1,591
Liked 257 Times on 195 Posts

Originally Posted by toddq View Post
I wouldn't call it a lot, but I've done the sour wort method three times now. Like all fermentations, the time is going to be dependent on your temp and size of pitch. With 6.5gal of 1.035 wort held at ~100F and a half liter lacto starter (made from grain), I've pasteurized batches at 12, 24, and 48 hours into souring. The 12hour batch I was going for something a little more approachable and less intense. After 24 hours they get to a ph of about 3.2, which is about the limit they'll typically go (or that I'd want to).
I ended up keeping my 5 gallons of wort at 100-110 F for about 4 days and then transferred to a fermenter (no boil, no hops) and pitched a ton of saison yeast, it is bubbling away happily.
so many sour things

Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Sour Mash - Wort Isn't Sour scruff311 Lambic & Wild Brewing 11 02-01-2013 08:50 PM
Sour mash not sour smelling JeffStewart Lambic & Wild Brewing 12 01-28-2013 07:38 PM
Sour Mash: How long to sour? Mainer28 Beginners Beer Brewing Forum 7 06-30-2012 12:14 PM
Sour Brown via a sour mash Danam404 Lambic & Wild Brewing 5 03-03-2012 02:59 PM
Always sour mash for sour brews? jvlpdillon Lambic & Wild Brewing 4 04-27-2010 10:21 PM

Forum Jump