I did my first sour-worted Berliner Weiss a couple weeks ago. I soured for 3 days then boiled for 15 minutes and added some hops. I fermented for a week down to 1.004. After a week in the bottle it was obvious that I didn't kill all the bacteria with my boil. I had to dump the batch before all my bottles exploded.
I'm not sure I everyone else who sour mashes boils longer and I just missed that bit of advice, but I wanted to share my experience and encourage sour mashers to boil longer than 15 minutes.
I'm not sure I everyone else who sour mashes boils longer and I just missed that bit of advice, but I wanted to share my experience and encourage sour mashers to boil longer than 15 minutes.