Gibberoni
Well-Known Member
Afternoon ladies and gentlemen.
I did my first sour mash about a month ago. It was done with the leftovers from a pale ale. I accidentally left the water I used for chilling the beer (still really hot water btw) in the mash tun, with the grains.
Long story short, I boiled down about 10 gallons of sweet wort into 3 gallons (literally took 4 hours in multiple pots), added some DME, some hops, stuck it in a fermenter and added some harvested US05 from another brew.
I opened her up this last Friday and it smelled exactly like sour green apples. Being my first sour, I was not sure if this is how it is supposed to smell.
For ****s and giggles, I added some brett to it yesterday as well.
Do I have the potential for a decent sour, or am I at least on the right track?
I did my first sour mash about a month ago. It was done with the leftovers from a pale ale. I accidentally left the water I used for chilling the beer (still really hot water btw) in the mash tun, with the grains.
Long story short, I boiled down about 10 gallons of sweet wort into 3 gallons (literally took 4 hours in multiple pots), added some DME, some hops, stuck it in a fermenter and added some harvested US05 from another brew.
I opened her up this last Friday and it smelled exactly like sour green apples. Being my first sour, I was not sure if this is how it is supposed to smell.
For ****s and giggles, I added some brett to it yesterday as well.
Do I have the potential for a decent sour, or am I at least on the right track?