hausnfranz
Member
Howdy,
I made a smokey sour saison and it turned out alright, except it wasn't that sour after fermenting 10% of the base malt for two days at 120 degrees.
What options do I have for increasing sourness? If I increase the percentage of base malt that is fermented, will that affect my efficiency? If I do 20% this time, do I account for loss of efficiency and use more base malt overall?
My directions after researching were: "Sour mash with 10% of grist 18hrs to 2 days before and then add in at dough in." Is pH affected much by added that acidic of malt at dough in?
I bought some lactic acid but never used it, maybe that would be another option?
5gal all grain batch:
3.25kg pale malt
1.00 kg smoked malt
0.68 kg vienna malt
0.45 kg flaked wheat
0.23 crystal malt 30L
I made a smokey sour saison and it turned out alright, except it wasn't that sour after fermenting 10% of the base malt for two days at 120 degrees.
What options do I have for increasing sourness? If I increase the percentage of base malt that is fermented, will that affect my efficiency? If I do 20% this time, do I account for loss of efficiency and use more base malt overall?
My directions after researching were: "Sour mash with 10% of grist 18hrs to 2 days before and then add in at dough in." Is pH affected much by added that acidic of malt at dough in?
I bought some lactic acid but never used it, maybe that would be another option?
5gal all grain batch:
3.25kg pale malt
1.00 kg smoked malt
0.68 kg vienna malt
0.45 kg flaked wheat
0.23 crystal malt 30L