mats_ceder
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- Nov 20, 2012
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I came to think of the idea to brew a beer as sour as possible, and hopefully with a somewhat neutral character, to blend in to other beers to adjust the acidity.
Anyone got a good way to do this? What I'm thinking right now is maybe just doing an unhopped wort with DME, then adding pedio, hoping to get it down below pH 3.0. Then pasteurize it and keep in mason jars to add in small portions to beers that aren't sour enough.
Is there a better way?
Anyone got a good way to do this? What I'm thinking right now is maybe just doing an unhopped wort with DME, then adding pedio, hoping to get it down below pH 3.0. Then pasteurize it and keep in mason jars to add in small portions to beers that aren't sour enough.
Is there a better way?