sour mash experience?

[photogscott]

anybody have any experience with sour mashing to get a "quickie" lambic?

I'm loading up on frozen raspberries and looking for a grain recipe

 

[casebrew]

I suspect you have already googled for it. But I did make a sour mash fruit beer. Too dry, I called it Srawberry Tart. I mashed 20% of my grains 3 days early, and let it sit in the cooler/mash tun. It was sour alright. Then go ahead and add the rest of the grains and mash. I thought I was making sonething good for hot days. like lemonade. But it came out so dry that it didn't taste like strawberrys, I guess you need some sweetness. A high temp mash, maybe?

 

[Brewtopia]

Boy that sounds like an oxymoron to me, "Quicky Lambic"! :cross:

 

[photogscott]

Boy that sounds like an oxymoron to me, "Quicky Lambic"! :cross:

Yeah, I just dont think I'd have the patience to stare at my carboy for 6 months or whatever, then laying down bottles for another year. I want it now!