« on: June 13, 2013, 12:07:55 PM »
Raw grain is bugs. It's a lactobacillus culture on the husk of the grain that causes the souring. I'm also assuming that the kit is in the style of Moose Drool, which is pretty bitter if I recall. Lacto isnt a fan of higher IBUs.
Ah, I had no idea. A local homebrew guy did it with a berliner but said it had to do with the enzymes, which I assumed didn't mean bacteria.
I like the idea of the sour mash, hadn't considered it since I'm not familiar with making one. I'll go do some research on this.
your still using the bugs with a sour mash, it's just that you are controlling the situation a little more than you could if you added a bunch of bugs directly to the beer.