Sour Mash?

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Sour Mash?

Postby flavaham » Thu Feb 23, 2006 7:35 pm

I saw a recipe in BYO recently that called for a small sour mash. Just wondering if anyone has done this and if you can offer some advice on how to do it. I think they mashed a small amount (a pint or so) a few days before they did the whole batch. It was a wheat beer so I assume it was quite important in the overall taste of the beer. If it is done a few days in advance, how should I store it? Can I just steep some grains and add it to the complete mash? I'm so confused... :lol:
Any help would be great! I brew 6 gallon batches (if that matters to you).
Thanks!
-g
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-Homer Simpson
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Sour Mash

Postby brewmeisterintng » Sun Jul 09, 2006 10:02 am

Before I begin, I want to state for the record that I have never tried it, but I have read where you make a small batch and leave it open to wild yeast where it will sour for a few days before brew day. Then add it to your normal boil. I on the other hand use acid malt in the batch which gives somewhat the same flavor.
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Postby BillyBock » Sun Jul 09, 2006 6:50 pm

I haven't performed a sour mash either. But from what I remember reading you want the lactobacillus, resident on the grain, to do the work. They are anaerobic, so you don't want the sour mash exposed to air. Seal the mash tun with Saran wrap or similar and let it sit undisturbed. I believe 12-24 hours should be enough. It'll smell putrid though, so watch out. Sparge the runnings of this and combine in your boil pot with the runnings from your main mash. The boil will terminate any continued lactobacillus activity. That's the basic process.

Again, I don't claim to be a sour masher, I just slept in a Holiday Inn Express :D
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