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there wasn't even a hint of tartness to it right after the steep. i did pull the grain bag out right when it was done though, and tasted the grain. it was super sour, so i put the bag back in to leech all of that goodness out. i read a lot about acidulated malts before trying this, and...

no pictures, sorry. this was my first successful airlock blow off though!

i was under the impression oxidization was only a problem after you pitched your yeast, or is this a special circumstance where technically there were two times where yeast was pitched?

i have been a home brewer for a couple of years and have yet to brew a straight forward simple brew. i figure if i wanted that i would just buy it from the store. i am super into experimental brewing just to see what happens mainly. that being said here is something i tried and some questions...