Recent content by Madbyrd

Nice, I'm in!

Count me in!

Good luck to everyone!

Landhoney, I know it's been a while, but any word on how this turned out? I'm gearing up for a cider experiment using the Wyeast Roeselare blend and was hoping to gleen some insight from someone who had already been down that path :)

+5 original +5 spiced = 2085

Thanks for the advice guys. I'm now at hour 52 and am just beginning to see some activity. Additionally it's beginning to put off a slightly sharper odor than before (you're right Rory, while there is definitely the beginnings of a funk, I'm not smelling the souring at all), so I think the lacto...

Hey Tasq, Thanks for the response, you're absolutely right, there is no mashing going on here! I think I've just read up so much on the process that I erroneously applied a generalized name to the procedure ;) Charlie P. in appendix 6 of the Joy of Homebrewing describes souring an extract...

So, admittedly this is my first attempt at souring a mash, but I'm worried I may have overlooked some part of the process. I'm just shy of 24 hrs in and the mash smells of a nice warm porridge...no funk, sour or foul smell whatsoever. I began by dissolving 1lb of Briess golden light DME in 2...