WVBeerBaron
Well-Known Member
Before I begin experimenting with sour mashing I have a few questions I have not seen discussed yet (or just haven't searched long enough).
1. Does a sour mash produce gases that need to escape from whatever vessel the sour mash is in? Or can I seal it up while it's souring?
2. If I sour a good portion of my grain bill will the PH be too high for the yeast to work?
3. The grain and liquid that is soured goes into the mash, but this grain will not contribute any more sugar/fermentables to the recipe correct? the bugs have eaten the sugar already.
4. Has anyone ever tried fermenting a standard beer all the way through then, during kegging time, taking a separate small sour mash, strain it, boil it, cool it and blended it into the keg?
Thanks for any help guys!
PS - I do plan on using roeselare or lambic blend to make a more dynamic sour also. Just want to try the quick version too.
1. Does a sour mash produce gases that need to escape from whatever vessel the sour mash is in? Or can I seal it up while it's souring?
2. If I sour a good portion of my grain bill will the PH be too high for the yeast to work?
3. The grain and liquid that is soured goes into the mash, but this grain will not contribute any more sugar/fermentables to the recipe correct? the bugs have eaten the sugar already.
4. Has anyone ever tried fermenting a standard beer all the way through then, during kegging time, taking a separate small sour mash, strain it, boil it, cool it and blended it into the keg?
Thanks for any help guys!
PS - I do plan on using roeselare or lambic blend to make a more dynamic sour also. Just want to try the quick version too.