I am making a small batch (2gal) of sour mash beer right now, 50% wheat malt and 50% pale ale malt. I let it sit overnight in the MLT, it had a skim of acetobacter on top the next evening. I lautered it into a bucket and its sitting there for further souring.
I have a number of questions.
Should I boil this after it sours adequately? There are no hops so far, I was thinking to at least boil a portion with some hops.
How do I know when it is sour enough? Taste? The stuff has a funky smell now but its not sour.