casesensative
Well-Known Member
- Joined
- Jan 29, 2013
- Messages
- 89
- Reaction score
- 9
Doing my first sour mash, and I have a quick question.
My plan was to mash the grains as per normal, sparge, heat to 180 to stop enzymatic activity, siphon back into mash tun, let cool to 120, pitch a few handfuls of grain, cover the mash with saran, and let sour for 15 hours. Then boil and continue on as normal.
My question is should I be waiting until after sour mashing to sparge or does it not really matter? It seems like it wouldn't really matter, but a lot of the reading ive done on it says they sparge after the sour mashing.
Thanks!
My plan was to mash the grains as per normal, sparge, heat to 180 to stop enzymatic activity, siphon back into mash tun, let cool to 120, pitch a few handfuls of grain, cover the mash with saran, and let sour for 15 hours. Then boil and continue on as normal.
My question is should I be waiting until after sour mashing to sparge or does it not really matter? It seems like it wouldn't really matter, but a lot of the reading ive done on it says they sparge after the sour mashing.
Thanks!