Author Topic: Sour Mash  (Read 1378 times)

Offline MrNate

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Sour Mash
« on: March 12, 2010, 08:48:00 AM »
I've got a sour mash running right now and it smells delicious!

Just thought I'd share.
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Offline dbeechum

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Re: Sour Mash
« Reply #1 on: March 12, 2010, 09:18:37 AM »
Be interesting to see how delicious it smells in a day or two!
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Offline Beertracker

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Re: Sour Mash
« Reply #2 on: March 12, 2010, 09:20:53 AM »
... or to see what "creepy crawlies" start finding their way to the mash tun!  :o
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Offline MrNate

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Re: Sour Mash
« Reply #3 on: March 12, 2010, 09:42:40 AM »
This is my third time running a sour mash. First time was for 36 hours, second time was around 72. The second one still smelled and tasted (that's right, tasted) great after 72 hours, so that's what I'm targeting for this run as well.
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Offline b-hoppy

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Re: Sour Mash
« Reply #4 on: March 12, 2010, 07:21:06 PM »
did the MASH taste great . . . or the finished beer?  the last one i did (last spring) i soured about 40% of the mash for 36-40 hours and when i added it to the main mash i smelled alcohol.  i've never had this happen before where the soured mash actually fermented in such a short time.  needless to say i lost 40% of my fermentables and the beer came out quite thin even after mashing the complete mash at 162F.  i learned a lesson though.

Offline MrNate

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Re: Sour Mash
« Reply #5 on: March 12, 2010, 10:27:38 PM »
the sour mash itself tasted pretty damn good. Like a sweet & sour sauce. I run it too hot for yeast to ferment it.
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Offline brewchez

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Re: Sour Mash
« Reply #6 on: March 19, 2010, 05:12:59 AM »
What temperature do you hold the sour mash at for proper souring?
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Keep it warm, keep it clean, keep it covered.

Offline MrNate

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Re: Sour Mash
« Reply #7 on: March 19, 2010, 06:17:25 AM »
Around 120. Really anywhere between 90 and 120 depending where in the mash you measure, heating cycles, etc.
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Offline brewchez

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Re: Sour Mash
« Reply #8 on: March 24, 2010, 05:15:40 AM »
How do people go about holding the mash at ~110-120F for several days of sour mashing?
-Mike

Keep it warm, keep it clean, keep it covered.

Offline Thirsty_Monk

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Re: Sour Mash
« Reply #9 on: March 24, 2010, 09:09:36 AM »
How do people go about holding the mash at ~110-120F for several days of sour mashing?
Recirculate with HERMS would be my suggestion.
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Offline MrNate

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Re: Sour Mash
« Reply #10 on: March 24, 2010, 02:25:18 PM »
Crock pot.
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Offline b-hoppy

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Re: Sour Mash
« Reply #11 on: March 24, 2010, 07:10:19 PM »
if i turn the light on in my kitchen oven and shut the door, i can hold a temperature right around 100 - 110F which works for sourmashing and yoghurt.