HopNutz
Well-Known Member
- Joined
- Oct 19, 2013
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I am planning on brewing a quick sour this weekend. I am going to be trying a sour mash for the first time. Is it possible to sour the wort after sparging? If I keep my wort at 100 degrees for 48 hours, will it sour just as much as if the grains were still present in the liquid? To me it just seems easier to do the whole process after sparging. Any ideas?