ne0t0ky0
Well-Known Member
Planning on doing a sour beer and I want to try a full-mash souring technique. This is similar to the sour starter (small mash with grains kept warm), but instead of just doing the starter, you perform your mash, but then keep it at ~120F for 24 to 48 hours. During this period, minimize the O2 intake (to prevent growth of non-lacto bacteria)... my question is; how best to keep the full mash volume (~9g) at 120F for 48 hours?
I don't have a RIMS/HERMS setup with auto-firing heat; though I do have a pump and typically mash/recirc in my 20G pot. I have access to a cooler, but don't think I can hold 120F for 48 hours. I do have some heat/fermwrap that I used to keep the carboy at a specific temp; but I don't think it could keep 9 gallons at 120F ... anyone with experience with this method or have suggestions on how best to keep it near 120F without introducing o2 (or additional water volume)?
Thanks!
I don't have a RIMS/HERMS setup with auto-firing heat; though I do have a pump and typically mash/recirc in my 20G pot. I have access to a cooler, but don't think I can hold 120F for 48 hours. I do have some heat/fermwrap that I used to keep the carboy at a specific temp; but I don't think it could keep 9 gallons at 120F ... anyone with experience with this method or have suggestions on how best to keep it near 120F without introducing o2 (or additional water volume)?
Thanks!