I have recently taken to sour beers, and am interested in making one of my own!
It seems that the best method for my set up is to do a sour mash (adding all the special malt and DME and then adding unmalted 2 row, keep temp around 120 to get the bacteria growing, then boil to kill the bacteria and continue as usual).
However I am a partial mash brewer, so my question is-
Should I make my partial mash (2-3 gallons) much more sour than I want my 5 gallons to be? Or should I assume the sourness will be spread out evenly throughout the 5 gallons as it is in the partial mash?
Thank you! This forum has been indespensible in my first year! :rockin:
It seems that the best method for my set up is to do a sour mash (adding all the special malt and DME and then adding unmalted 2 row, keep temp around 120 to get the bacteria growing, then boil to kill the bacteria and continue as usual).
However I am a partial mash brewer, so my question is-
Should I make my partial mash (2-3 gallons) much more sour than I want my 5 gallons to be? Or should I assume the sourness will be spread out evenly throughout the 5 gallons as it is in the partial mash?
Thank you! This forum has been indespensible in my first year! :rockin:
