Hi Folks,
I am planning on trying my first sour in the next few weeks and am attempting to pin down my process.
My plan right now is to do a small mash in a 1 gallon wide mouth jar with about 20% of my grain bill, cooling to around 115º, tossing in 1 cup of uncrushed grain and holding the temp for 48 hours or so in a water bath using a sous vide controller.
BYO has an article indicating that on brew day I should add enough of the sour mash to my main mash to achieve a pH of 5.2 and then add the rest after the conversion is done.
Does this sound right? Is there any way to control the level of sourness if I go this route?
Thanks,
Chris
I am planning on trying my first sour in the next few weeks and am attempting to pin down my process.
My plan right now is to do a small mash in a 1 gallon wide mouth jar with about 20% of my grain bill, cooling to around 115º, tossing in 1 cup of uncrushed grain and holding the temp for 48 hours or so in a water bath using a sous vide controller.
BYO has an article indicating that on brew day I should add enough of the sour mash to my main mash to achieve a pH of 5.2 and then add the rest after the conversion is done.
Does this sound right? Is there any way to control the level of sourness if I go this route?
Thanks,
Chris
