[reverseapachemaster]

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.

[ynotbrusum]

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.

[Jimmy K]

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.

Sent from my DROID RAZR using Tapatalk 4 Beta