I'm planning on trying out a sour mash for a quick flanders red. Would it work for me to mash and lauter as normal, boil, chill to about 110f, toss in a handful of grain, let it sit for a couple days with the surface covered in cling film, then when it's sour enough, boil for a bit, chill, and pitch yeast?
I'm thinking of doing the boil before inoculating with my crushed grains as a way of reducing oxygen in the works for acetobacter to eat. It also seems like it would be easier than having a mash tun full of grain sitting around for a couple days.
I'm thinking of doing the boil before inoculating with my crushed grains as a way of reducing oxygen in the works for acetobacter to eat. It also seems like it would be easier than having a mash tun full of grain sitting around for a couple days.