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 indispensable in my first year!
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 indispensable in my first year!