TheMerkle
Well-Known Member
I've written about my sour mashed Berliner on other forums but just realized that this may be the most relevant.
I heated treated water to strike temp and dumped into a corny keg. Stirred in my grain, checked that I hit 148 where I'd intended and dropped her in the hot tub as I thought the hot water would insulate her better than air (a little research and I've decided that's not true but that's beside the point). I temped her after an hour and she'd dropped all the way to 110. I checked for conversion and it looked good so I didn't stress it.
Pitched half a pound of unmilled 2 row and stirred it up. Ran co2 backwards through the liquid out post and vented for about a minute. Swapped it to the in post and pressurized to about 20psi and dropped the whole thing back in the hot tub.
Checked it after 24 hours and it smells strange... not fecal or vomitty exactly... but not good. I'm gonna give it another 36 hours and brew no matter what it smells like.
Anyway, what do you guys think of the process?
View attachment 1438547334852.jpg
I heated treated water to strike temp and dumped into a corny keg. Stirred in my grain, checked that I hit 148 where I'd intended and dropped her in the hot tub as I thought the hot water would insulate her better than air (a little research and I've decided that's not true but that's beside the point). I temped her after an hour and she'd dropped all the way to 110. I checked for conversion and it looked good so I didn't stress it.
Pitched half a pound of unmilled 2 row and stirred it up. Ran co2 backwards through the liquid out post and vented for about a minute. Swapped it to the in post and pressurized to about 20psi and dropped the whole thing back in the hot tub.
Checked it after 24 hours and it smells strange... not fecal or vomitty exactly... but not good. I'm gonna give it another 36 hours and brew no matter what it smells like.
Anyway, what do you guys think of the process?
View attachment 1438547334852.jpg
