RobWalker
Well-Known Member
I've been reading about sour beers lately and I'm trying to come up with a way to try one without too much outlay. There's a few reasons behind that, but it's mostly because I don't want to spend a full brew day on a sour beer, and because I don't want 5 gallons of sour beer that I probably won't drink.
If I decide to brew a 2 gallon batch, could I use extract instead of pale malt for the bulk of the beer and then conduct the sour mash stage by adding some extra pale malt to my extract solution and then letting it sit for 2 days? Or does it require the full quantity of grain in the mash to work properly?
furthermore, I do want it to be ready in a reasonable timescale. these year-old sours don't appeal to me much, as it's just a bit of fun for me really. which is the best method to achieve this?
Those who could use a refresher on sour mashing check here...
http://byo.com/stories/item/889-how-to-make-a-sour-mash-techniques
Lastly, what's this about no/low boil sour beers? could I really boil for 15 mins with some northern brewer hops and that's it? I would think you'd want to to sterilize the wort at least...
cheers!
If I decide to brew a 2 gallon batch, could I use extract instead of pale malt for the bulk of the beer and then conduct the sour mash stage by adding some extra pale malt to my extract solution and then letting it sit for 2 days? Or does it require the full quantity of grain in the mash to work properly?
furthermore, I do want it to be ready in a reasonable timescale. these year-old sours don't appeal to me much, as it's just a bit of fun for me really. which is the best method to achieve this?
Those who could use a refresher on sour mashing check here...
http://byo.com/stories/item/889-how-to-make-a-sour-mash-techniques
Lastly, what's this about no/low boil sour beers? could I really boil for 15 mins with some northern brewer hops and that's it? I would think you'd want to to sterilize the wort at least...
cheers!