Just got this started last night and have a couple questions:
- Does the grain added after the mash need to be unmilled to work? I forgot to get a bit unmilled. I pulled a cup of the grain bill out and added when it dropped to 115 deg
- I wasn't thinking and used my normal mash amount (5 gallons), rather than the 3 or so you used. Will this just make for a longer period before the mash is soured?
- What temp should I keep it above? I have it in my 10G igloo with a blanket around it
I couldn't imagine the milling would change anything, but this is my first sour mash, so who knows.
Will it just take longer to sour the mash, because it's more volume?
For keeping it warm, I think I read someone added hot water to the Tun, is that generally the best method? Specific methods of doing it to disturb as little as possible?
Really excited to get this nailed down before summer. Not sure if i'll add fruit yet or not, I like them just as a base beer, if it's anything like the Bruery's Hottenroth.
Thanks!
I'm about to start my mash and was wondering if I should skip adding any Camden tablets to my tap water as I usually do. I did t want to interfere with the lacto in any way
This recipe looks great! I've never attempted a sour mash technique such as what is outline in the OP, but I like the idea of not having to use separate equipment devoted specifically to souring.
I have 2 questions:
After draining the mash tun, was it a pain to clean/sanitize especially with something that could be/smell kinda less than pleasing? I once accidentally left my spent grains in my tun for a few days, and the smell was gross!
Also, has anyone tried this with success with raspberries? And if so, how many pounds?
Thanks! Looking forward to brewing this!
Christyle - thanks for the great tips on adding fruit! I was leaning towards freezing then thawing to break down cell walls. Thanks again!!
Enter your email address to join: