Re: How use sour mash to make a slightly sour beer
- From: "Droopy" <Droopy68516@xxxxxxxxx>
- Date: 17 Mar 2006 10:21:09 -0800
John Krehbiel wrote:
I had a bunch of spent grain in my cooler mash tun which I didn't have
time to clean out for a few days. When I opened the cooler to clean it,
it smelled like feet. Not clean feet. Old sweaty gym sock feet.
I actually wondered about saving some of that as a Lactobacillus
starter, but chickened out.
Anyway, I would sour part of the wort and add it after pasteurizing.
Otherwise it's hit or miss on timing. I did this very successfully once
with an Irish stout.
My first irish stout I bought a couple pints of Guinness FES poured it
into a gallon jug, i left it open to the air for a day or two with no
results. I then after drinking a glass of milk 20-30 min earlier spit
in it.
It soured really quick. I know it is gross, but I was the only one
that drank it anyway and I was getting pretty frustrated. I guess the
moral is you COULD use a yogurt culture or something to really get a
sour mash (or soured beer) going instead of relying on airborn (or
grainborn) bacteria. Or you could buy some lactobacillis that is sold
separate from lambic cultures and try that as well.
.
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