dawn_kiebawls
Lawncare and Landscaping enthusiast
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- Jun 10, 2017
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My first batch of sour dropped to 1.002 in like 2 weeks and my second batch (when I transferred to secondary after 9 days) was at 1.009 but is actively fermenting again so I can only imagine it will hit 1.002 or below in the next few days.
First batch was mashed at 154F for 75 minutes, no mash out. Direct pitch of BugFarm2
Second batch was mashed at 156F for 45 minutes, first runnings heated to 170F and batch sparged/mashed out to raise grain bed to 170F. Straight pitch of BugCountry
I was hoping, especially for batch 2, to stop around 1.011 so the Brett and bugs can slowly graze on long chains for the next year.
I can't find any solid information but I believe the Sacch in these blends is some variety of a diasticus Saison strain since it goes so low, so fast. If this is the case, will mashing higher even make a difference?
How high would be too high to mash? I'm tempted to go to 164F on my next batch to try and make highly 'unfermentable', yet still usable wort but am concerned about tannin extraction. Is this a crazy idea? Or, should I just keep doing business as usual and trust that the bugs know what to do?
As always, thanks for all the help!
First batch was mashed at 154F for 75 minutes, no mash out. Direct pitch of BugFarm2
Second batch was mashed at 156F for 45 minutes, first runnings heated to 170F and batch sparged/mashed out to raise grain bed to 170F. Straight pitch of BugCountry
I was hoping, especially for batch 2, to stop around 1.011 so the Brett and bugs can slowly graze on long chains for the next year.
I can't find any solid information but I believe the Sacch in these blends is some variety of a diasticus Saison strain since it goes so low, so fast. If this is the case, will mashing higher even make a difference?
How high would be too high to mash? I'm tempted to go to 164F on my next batch to try and make highly 'unfermentable', yet still usable wort but am concerned about tannin extraction. Is this a crazy idea? Or, should I just keep doing business as usual and trust that the bugs know what to do?
As always, thanks for all the help!
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