That. Is. Epic!
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You are welcome. We all started with our first batch. We all learned from others along the way. We are glad to help.
+1. My thoughts exactly. It's a great community of brewers and knowledge. While I feel competent to be a help to some, I learn constantly as well. How it should be.
+1Checked in 573 entries on Saturday. I gotta say, it was pretty cool seeing entries from NH, DE, and others from you guys.Yeah...but if one of us win the ramp up, are you going to fly us in for the brew day
Good luck to all!
exactly, that's what was noted on the first batch and had I used even more it would've tasted off in getting the degree of sour needed.For yet another tangent, acidulated malt is just malt sprayed with lactic acid.
I thought I could "cheat" by using lactic acid and acidulated malt to achieve this aspect and while it didn't completely fail, it most certainly was a noted flaw in the beer and needed to be corrected.
You can sour with just adding lactic acid, you just need more. But it does tend to be too clean and less interesting. IMHO
I think things are getting crossed here. Rockhopper is talking about souring the mash and duboman is talking about a sour fermentation.
How sour it gets will depend on temperature and how long you let lacto work. It prefers 100-110F. What culture are you using?as for selection, I have not looked into that yet, recommendations? Is there one that will work well at lower than 100F? My heating set up gets into the high 80's/low 90's with a little bit of effort;). I can assume then also that I would only need to chill the wort down to those temps to pitch as well then?
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