Berliner sour mash question

[nvious23]

I am doing a full sour mash in my mash tun. Some sources say not to sparge to get preboil volume just add water after I drain the tun. Some say sparge as usual to get pre boil volume. Which one do you use or prefer thanks.

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[masonsjax]

I don't kniw why you wouldn't sparge. Why leave any sugar or acid behind?

 

[nvious23]

I thought it had to do with the ph of the remaining grain so im not totally sure. I know with it sitting for so long to sour you are getting really fermentable wort. On the first runnings

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[Brett3rThanU]

Sparge just as you would for any other batch of beer.

 

[masonsjax]

I thought it had to do with the ph of the remaining grain so im not totally sure. I know with it sitting for so long to sour you are getting really fermentable wort. On the first runnings

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Souring is done at a temperature well below the active range for saccharification, which would have been completed earlier. You're making a beer as you normally would with the added step of sitting at around 100F for a while between mash and sparge.