Search results

Yes, give it some time, you should get more sourness with time. The profile should also get cleaner... I always get a fair amount of graininess at first but it clears out after 2-3 months.

Did you pitch a regular yeast as well or did you intended on fermenting this with lacto only ?

Yes the sour mash is what you have right now. The jar with the wort and grain. The procedure to follow then can vary. Personally, I have followed this recipe : http://www.ratebeer.com/Recipe.asp?RecipeID=110 As it says, you just need to brew a regular beer with a neutral yeast and after this...

I prefer not to boil the lacto so the beer can evolve in time which is a dynamic that I really enjoy. It's also good when the sourness is not exactly where you wanted it at first because it will get there with time. Be careful not to let go the sour mash too long with the crock pot. Some...

Hey, good point there, I could try this out next time. That being said, I like the fact that my beer continue to evolve (and sour) in the bottle and I don't think that would be the case after boiling the whole thing. Still worth a try just to see what kind of profile I could get with this.

Yeah I did the same thing on my last Berliner Weisse. I used a regular growler, filled it with some of my unboiled wort and a handful of raw grain and left it there for about 7 days. Used mine on "warm" setting and it held pretty close to 100F... it's pretty slow to start though. Only hassle...

I'm in !