I decided I would try and sour my saison recipe and right now I have a carboy full of chocolate milk looking stuff. Where did I go wrong? I know I know, I kettled soured. Now that we've gotten that out of the way, would someone help me determine where ELSE I went wrong? Aside from the color, lack of clarity, and body/mouth feel it tastes pretty good (for young beer).
I inoculated my mash in my Grainfather and kept it at 114F for 12hours. When I started to go my protein rests, raise temp, circulate and mash out...well the wort never really cleared up. I let it circ for over an hour and it only got worse. My sparge stuck and when I scraped the false bottom a little, my cloudy problem got even cloudier.
1) Is my beer ruined?
2) Can I save it? Filtering methods?
3) What went wrong?
Thoughts and advice appreciated.
I inoculated my mash in my Grainfather and kept it at 114F for 12hours. When I started to go my protein rests, raise temp, circulate and mash out...well the wort never really cleared up. I let it circ for over an hour and it only got worse. My sparge stuck and when I scraped the false bottom a little, my cloudy problem got even cloudier.
1) Is my beer ruined?
2) Can I save it? Filtering methods?
3) What went wrong?
Thoughts and advice appreciated.