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Old 12-23-2013, 07:42 AM   #1
Brewbien
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Default What's wrong with my sour mash?

I did a sour mash for about 48 hours. Did an hour boil and added salt/coriander for the last 10 min. Pitched some washed WY3711 at 64 degrees and 3 days later there was no sign of fermentation. Next I rehydrated US05 and its been another 3 days and still no sins of fermentation and no change in gravity. Carboy is in a temp controlled fridge at 64 degrees. What the heck is going on? I've never experienced anything like this before.


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Old 12-23-2013, 05:41 PM   #2
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Quote:
Originally Posted by Brewbien View Post
I did a sour mash for about 48 hours. Did an hour boil and added salt/coriander for the last 10 min. Pitched some washed WY3711 at 64 degrees and 3 days later there was no sign of fermentation. Next I rehydrated US05 and its been another 3 days and still no sins of fermentation and no change in gravity. Carboy is in a temp controlled fridge at 64 degrees. What the heck is going on? I've never experienced anything like this before.
Did you check gravity?


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Old 12-23-2013, 05:43 PM   #3
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Yeah. No change.
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Old 12-23-2013, 05:45 PM   #4
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Strange. How much salt did you add?
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Old 12-23-2013, 06:04 PM   #5
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3/4 oz
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Old 12-23-2013, 07:44 PM   #6
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it's possible the pH dropped too low for the sacch although 48 sour mash isn't that long

can you check the pH?
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Old 12-24-2013, 03:02 AM   #7
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Don't have a way to test pH but it doesn't taste more sour than previous sour mashes I've done for about the same time. Anyone know if Brett is more pH tolerant? I can try a big pitch of C3 and see what happens, if it is a pH issue, I doubt anything else will get in there.
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Old 12-24-2013, 05:55 PM   #8
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Brett is more pH tolerant
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Old 12-24-2013, 05:58 PM   #9
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Thats what I thought, but its hard to find specific info on it. I'll let you know if that works.
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Old 12-25-2013, 05:12 AM   #10
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Don't worry too much about the fermentation, because if you added 0.75 oz of table salt to a 5-gal batch, your beer is ruined anyway.


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