Sour mash after filtration/sparge - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Sour mash after filtration/sparge
Cool Brewing Giveaway - Supporting Membership Drive & Discount

Reply
 
Thread Tools
Old 03-10-2013, 12:37 AM   #1
Tiroux
Recipes 
 
Sep 2012
Thurso, Québec
Posts: 470
Liked 10 Times on 8 Posts



Well the question is in the title... I have a culture of lacto bacillus going out and i has this idea: could I mash, sparge, then inoculate the unboiled wort with lacto, let it sour, then simply boild after few days?



 
Reply With Quote
Old 03-10-2013, 01:32 PM   #2
Rob_B
Recipes 
 
Jan 2011
Zephyrhills, FL
Posts: 390
Liked 27 Times on 26 Posts


You could go that route. Are you making a Berliner Weisse? If so why not do a full on no boil? I've had good success with this method. But to answer your question more accurately. Yes, the lacto will sour your wort and then you could stabilize it by boiling once your desired sourness is reached. Same as if you sour mashed.



 
Reply With Quote
Old 03-10-2013, 03:14 PM   #3
Tiroux
Recipes 
 
Sep 2012
Thurso, Québec
Posts: 470
Liked 10 Times on 8 Posts


That some a generic question for any beer. I'm making a berlinet now, but used lacto in the fermenter, and i'm also making fermented pepper sauce, that's why i'm keeping a lacto culture alive.

 
Reply With Quote
Old 03-11-2013, 12:01 AM   #4
mbbarnes
Recipes 
 
Apr 2012
Memphis, Tennessee
Posts: 34
Liked 3 Times on 3 Posts


I have been wondering this as well. I am planning on doing a BIAB Berliner Weisse and mashing/souring in a cooler. With all of the grain contained in the bag, I was wondering if there would be a difference if I left the grain in or pulled the bag out.

 
Reply With Quote
Old 03-11-2013, 12:08 AM   #5
comet909
Recipes 
 
Apr 2011
CINCINNATI, Ohio
Posts: 57
Liked 1 Times on 1 Posts


I did this. Soured 7 gallons for 48 hrs then boiled and pitched. Came out nicely tart.

 
Reply With Quote
Old 03-11-2013, 08:14 PM   #6
Tiroux
Recipes 
 
Sep 2012
Thurso, Québec
Posts: 470
Liked 10 Times on 8 Posts


Ok that's great! I would like to create a kind of tart stout.. I think a short sour mash would do it



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Sour mash not sour smelling JeffStewart Lambic & Wild Brewing 12 01-28-2013 07:38 PM
Mash Out with Single Sparge vs. No Mash Out with Double Sparge jeffdill All Grain & Partial Mash Brewing 9 01-24-2013 06:29 AM
Water Filtration & Beer Filtration jdlev General Beer Discussion 6 08-19-2011 11:41 PM
Sour or Sour Mash Beers? ultravista Beginners Beer Brewing Forum 1 02-26-2011 05:12 PM
Always sour mash for sour brews? jvlpdillon Lambic & Wild Brewing 4 04-27-2010 10:21 PM


Forum Jump