anyone with experience souring mash/wort? i want to dabble in sours, but lack patience. seems straightforward enough - toss in a handful of crushed grain, maintain a 110ish temp [HTML_REMOVED] o2-free environment, and let sit for a couple-ish days until adequate naturally occurring lacto has developed, then pitch yeast (optional precautionary boil beforehand). sounds like fun.
We did this method with 11gal back in February. It was our first time and we were nervous so we only let it sit for 18-20 hours before we boiled. It did sour but not as much as we hoped. We split it into 3 primary's: 1 on peach puree, one on frozen raspberries and one as is. They taste good but again, wish we would have left it to sour for 48 hours.
The raspberry sour got an awesome pelicle on it (see photos)!
Originally Posted by sAFETY
As a vegitarian, I don't eat bacon, as a human being I crave and miss it.