So I mashed in for a "faux" Flanders last night and realized after I mashed in that I forgot to hold some of the grains back to put in later to promote some sour growth. I'm mashing from Wed 8pm till Saturday ~10am.
Should I just leave it, or should I run to the LHBS (doesn't open till 4pm) and grab a handful of acid malt and toss it in to try and get some culture into my mash and create that sour that I'm looking for?
Should I just leave it, or should I run to the LHBS (doesn't open till 4pm) and grab a handful of acid malt and toss it in to try and get some culture into my mash and create that sour that I'm looking for?