Inspired by this thread and a recent interest in sour beers, I tried my first souring experiment today.
After I finished with my regular brew session, I dumped the grain bag into my old converted cooler MLT. I added 4 gallons of 150 F water and allowed the mash to cool to 120 F over the course of about an hour:
I then sprinkled in @ 4oz of fresh uncrushed malt:
covered the mash with a plastic bag (to keep O2 away) and a piece of insulation:
and wrapped it up nice and snug for a 48 hour nap:
Currently the mash gravity is 1.015 (I love my refractometer). If this works I will have a bit over 4 gallons of wort which I plan on boiling down to 1.5 gallons (should give me @ 1.039 OG). I'll pop it open Monday night to see whether we have a nice batch of tasty sour mash or a nasty stinking infected mess. Stay tuned........
Todd's sour mash experiment
Post #1 made 12 years ago
Last edited by thughes on 23 Oct 2011, 10:08, edited 5 times in total.
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