markyv wrote:how do you do a sour mash. ive read like 40 diffrent things online and im still confused. whats the best way to get that sour caracter without waiting a year
2 different questions, I hope.
A sour mash is done by mashing your grain & letting it sit for an extended period of time. Hold it at 80-90 degrees for 24 (or more) hours. The lactobacillus found naturally on the grain will go to town on the sugars. You'll draw off a sour tasting wort. You can either choose to boil it or not. You can add other yeast when you normally would... or not.
Getting a sour character in less than a year... well...
You can dose your beer with lactic acid. It's like microwaving a steak. Yeah, you got the job done, but I would never recommend it. It's going to be sour, but lacking character. And depth, and complexity, and all that other deliciousness. Otherwise, you can't. Sour beers are a labor of love & patience. I've got a Flanders Red on deck & even though I'm brewing it sometime in the next month, I have no plans to touch it for well over a year, maybe more than 2. It'll let me know when it's done.
Lee
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