Bisco_Ben
Well-Known Member
So I am looking to try my hand at my first sour mash, and am a little confused on how to do so. After a little reading, I think I will go ahead and do this in a spare corny keg to keep any O2 out. I also have a vial of white labs Lacto B. Could I mash as normal, but instead of doing so in the cooler just mash in the corny instead? Then after it reaches 120 degrees (however long it takes), just add the vial of lacto, seal up the keg and then use it after however many days, assuming this will create a sour enough beer with no off flavors/smells? Any reason why this wouldnt work well? If so, any insight on how to do this easily would be much appreciated!