Okay, I made a sour mash, leaving the mash sit about 4 days.... wheew is it smelly, like a sweaty animal or what the bottom of a barn smells like.
I had an absolutely HUGE efficiency jump because I narrowed my gap and from the very long mash itself I believe? Anyway I'm concerned that its going to finish too dry.... is that possible with a sour mash?
Here is the grain bill which gave me 6 gallons of wort. Actually there is about another gallon or so that I could still get from the MT due to a failed attempt at trying to mashout where I added too much boiling water and still couldn't hit mashout.
I've NEVER been able to hit 170.
So after this I'm not trying again.
7 lbs. M.O. Pale
1/2 lb. Am. Wheat
1/4 lb Gamb. Honey
1/2 lb. Acidulated Malt to lower the mash ph.
Brewhead's website says I hit 81% efficiency and I didn't boil, I have an OG of 1.043 straight out of the MT. I plan to use S05 yeast and I'm worried its going to finish like wine. Is there anything I can do? Or should I just let it rip and see what happens? I've got lactose, I've got carapils...