cluckk
Well-Known Member
I am working through tweaking a Kentucky Common that I am sour mashing and need to ask a question about direction. The first time I made this I made a small batch mash that I inoculated with raw grain and let sit for two days. I then added this to my boil kettle at flame and did a 60 minute boil. The brew came out with barely any noticeable sourness and I want to bump it a bit. I could either make a larger batch, or sour the small batch longer. Then I figured that it might be a matter of adding the sour mash late in the boil--near the end--to hopefully reduce blow off of flavor compounds in the boil. If I do this, do you think adding it the last 15 minutes would help? Do you think it would have any effect?