smellysell
Well-Known Member
I tried my first sour mash last night. It has been sitting at ~110 for ~14 hours with no sign of infection. Should I let it sit longer or just boil it, start the clean yeast, and order some bugs?
I've included sour mashes in 2 of my beers: a Saison and a Wit. On both, I was looking for tartness, not an all out sour character.
My technique is to take some of the runnings, cool them to ~90F, toss a handful of crushed grain in, and let it sit for a few days. Then strain out the grain and boil the liquid for 15 minutes. In both cases, the end product smelled godawful, and the taste was incredibly sour but in a sort of clean, mostly unoffensive way. I think you need to approach 5-10% of your total wort being soured for it to have a noticeable effect.
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