Sour Mashing

[smarks2327]

When using a sour mash technique, does the beer have to age as long as souring in the secondary? I know with most lambics, the souring is done in the secondary fermentation and best when aged 1+ years. Does this also hold true for sour mashed beers, or can those be consumed much quicker?

 

[OddNotion]

The point of a sour mash is to get a beer sour quickly. It will be ready much quicker than other beers made sour with the use of bugs but from what I have read/heard it will be much less complex.

 

[ReverseApacheMaster]

No, with a sour mash you should have stable gravity within normal clean beer timeframes.