scruff311
Well-Known Member
We've been all-grain brewing for about 8 months. We are now planning to do our first sour mash to create a session (~5%) Belgian Pale Sour. I have a few burning questions before getting started:
1. Should we sour mash the entire mash, or just a portion of it.
2. If we only do a portion, do we combine the sour portion with the rest of the mash and proceed as normal with an hour mash at 152 F or so?
3. Should we use completely different equipment (mash tun, tubing, kettle, carboy, bottling bucket, etc) than we use for our normal, non-sour beers?
4. If we use the same equipment, what is the best way to clean everything afterwards?
5. I have a 10 gallon Rubbermaid cooler mash tun. How concerned should I be about the headspace (oxygen)?
6. What should the mash pH be in a sour mash?
Remember, we are not using any wild or sour yeast strains. Thanks for the help!
1. Should we sour mash the entire mash, or just a portion of it.
2. If we only do a portion, do we combine the sour portion with the rest of the mash and proceed as normal with an hour mash at 152 F or so?
3. Should we use completely different equipment (mash tun, tubing, kettle, carboy, bottling bucket, etc) than we use for our normal, non-sour beers?
4. If we use the same equipment, what is the best way to clean everything afterwards?
5. I have a 10 gallon Rubbermaid cooler mash tun. How concerned should I be about the headspace (oxygen)?
6. What should the mash pH be in a sour mash?
Remember, we are not using any wild or sour yeast strains. Thanks for the help!