This is coming from the fast souring thread.
https://www.homebrewtalk.com/forum/threads/fast-souring-modern-methods.670176/
How do you make a sour with head retention?
The answer from the fast souring thread is that step mashing plays an important role.
I would think that a step at about 135F should give the best chance as it allows proteinase to make medium chain proteins.
An example mash might look like:
Acid Rest 105F 10min
Protein Rest 135F 15min
Starch Rest 160F 40min
Mash Out 168F 10min
This being said, I already use this mash schedule and my sours have extremely low head retention. I usually have about 50 barley to 50 oats/wheat/rye/spelt/something and I use mostly malted grains and few raw grains. Soooo....what’s your experience?
https://www.homebrewtalk.com/forum/threads/fast-souring-modern-methods.670176/
How do you make a sour with head retention?
The answer from the fast souring thread is that step mashing plays an important role.
I would think that a step at about 135F should give the best chance as it allows proteinase to make medium chain proteins.
An example mash might look like:
Acid Rest 105F 10min
Protein Rest 135F 15min
Starch Rest 160F 40min
Mash Out 168F 10min
This being said, I already use this mash schedule and my sours have extremely low head retention. I usually have about 50 barley to 50 oats/wheat/rye/spelt/something and I use mostly malted grains and few raw grains. Soooo....what’s your experience?