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Sour Mash
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Topic: Sour Mash
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MrNate
Brewmaster
Posts: 967
Bridgewater, NJ
Sour Mash
«
on:
March 12, 2010, 03:48:00 PM »
I've got a sour mash running right now and it smells delicious!
Just thought I'd share.
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“If one's actions are honest, one does not need the predated confidence of others, only their rational perception.”
dbeechum
Administrator
I spend way too much time on the AHA forum
Posts: 2807
Pasadena, CA
Re: Sour Mash
«
Reply #1 on:
March 12, 2010, 04:18:37 PM »
Be interesting to see how delicious it smells in a day or two!
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Drew Beechum - Maltosefalcons.com
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Re: Sour Mash
«
Reply #2 on:
March 12, 2010, 04:20:53 PM »
... or to see what "creepy crawlies" start finding their way to the mash tun!
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CHEERS! Jeff
"A homebrewed beer is truly a superior beer." ~ "Buffalo" Bill Owens - American Brewer
Jeffrey Swearengin
Fellowship of Oklahoma Ale Makers (FOAM)
Tulsa, OK USA
MrNate
Brewmaster
Posts: 967
Bridgewater, NJ
Re: Sour Mash
«
Reply #3 on:
March 12, 2010, 04:42:40 PM »
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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“If one's actions are honest, one does not need the predated confidence of others, only their rational perception.”
b-hoppy
Assistant Brewer
Posts: 164
Re: Sour Mash
«
Reply #4 on:
March 13, 2010, 02:21:06 AM »
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.
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MrNate
Brewmaster
Posts: 967
Bridgewater, NJ
Re: Sour Mash
«
Reply #5 on:
March 13, 2010, 05:27:38 AM »
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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“If one's actions are honest, one does not need the predated confidence of others, only their rational perception.”
brewchez
1st Kit
Posts: 14
Re: Sour Mash
«
Reply #6 on:
March 19, 2010, 12:12:59 PM »
What temperature do you hold the sour mash at for proper souring?
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-Mike
Keep it warm, keep it clean, keep it covered.
MrNate
Brewmaster
Posts: 967
Bridgewater, NJ
Re: Sour Mash
«
Reply #7 on:
March 19, 2010, 01:17:25 PM »
Around 120. Really anywhere between 90 and 120 depending where in the mash you measure, heating cycles, etc.
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“If one's actions are honest, one does not need the predated confidence of others, only their rational perception.”
brewchez
1st Kit
Posts: 14
Re: Sour Mash
«
Reply #8 on:
March 24, 2010, 12:15:40 PM »
How do people go about holding the mash at ~110-120F for several days of sour mashing?
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-Mike
Keep it warm, keep it clean, keep it covered.
Thirsty_Monk
Brewmaster General
Posts: 2453
Eau Claire WI
Re: Sour Mash
«
Reply #9 on:
March 24, 2010, 04:09:36 PM »
Quote from: brewchez on March 24, 2010, 12:15:40 PM
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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Na Zdravie
Lazy Monk Brewing
http://www.lazymonkbrewing.com
MrNate
Brewmaster
Posts: 967
Bridgewater, NJ
Re: Sour Mash
«
Reply #10 on:
March 24, 2010, 09:25:18 PM »
Crock pot.
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“If one's actions are honest, one does not need the predated confidence of others, only their rational perception.”
b-hoppy
Assistant Brewer
Posts: 164
Re: Sour Mash
«
Reply #11 on:
March 25, 2010, 02:10:19 AM »
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.
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Homebrewers Association | AHA Forum
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All Grain Brewing
Sour Mash