Author Topic: WLP630  (Read 3374 times)

Offline reverseapachemaster

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Re: WLP630
« Reply #15 on: July 02, 2013, 07:06:07 AM »
May want to try a sour mash/sour wort instead.

I don't recommend this method cause I can't back it up with successful experience.

This is the summer of the kettle/mash sour for me. After I get it down, maybe I can demystify it a bit for others.

I've done several sour worted beers and all have turned out fantastic. Tart but clean. I've never had the bad experiences other people have. Maybe it's because I don't sour the whole mash with the grains left behind.
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Offline ynotbrusum

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Re: WLP630
« Reply #16 on: July 02, 2013, 11:15:27 AM »

I've done several sour worted beers and all have turned out fantastic. Tart but clean. I've never had the bad experiences other people have. Maybe it's because I don't sour the whole mash with the grains left behind.

So, do you sour about a third or so of a full batch, then rack and add it to cooled wort that has been pitched with a neutral yeast strain for the balance?  Or do you blend after the yeast ferments?  That sounds interesting.
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Offline mtnrockhopper

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Re: WLP630
« Reply #17 on: July 02, 2013, 11:36:00 AM »
My friends method is to sour the whole wort. Inoculate with 1 lb of new grain. Hold 24 hours at 100 in a cooler. Then quickly boil, cool, and pitch yeast. You must keep oxygen out while souring.

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