Groo
Well-Known Member
I'm brewing a Berliner Weiss and was planning on conducting a sour mash with a handful of base grains but I was thinking that with my equipment it would be much easier to just run off the mash and sour the wort with the extra grain.
Does souring the mash produce a different flavor than souring the wort? Is there any reason I should do one over the other?
I plan on boiling for 15 minutes after getting the sour that I like. I want to compare this version to my Berliner that has taken about 6 months to get slightly sour.
Does souring the mash produce a different flavor than souring the wort? Is there any reason I should do one over the other?
I plan on boiling for 15 minutes after getting the sour that I like. I want to compare this version to my Berliner that has taken about 6 months to get slightly sour.