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Sour Mash

Has anybody done this yet? I have never tried. What are the extra steps involved?

 

I recognize the term from Jack Daniel's whisky. Are you talking about distilling?

 

Thats what I was going to ask. Are you asking about distilling?

 

I guess I should have clarified that. NO.

I'm talking about a regular homebrew beer sour mash. I have read about it and getting some "souring" flavors that might enhance my brew.

Trying to find someone who has done that.

 

Thanks for clarifying. That sounds interesting, but I don't think I've ever tasted a brew like that.

Is there a commercial beer that uses sour mash?

 

Thats something new to me, I havent brewed any beer dealing with sour mash. I don't even think I have tasted a beer like that. If I have then I didn't notice. What beers you know use that?

 

sour mashes are commonly used in stouts, in fact Guinness Extra used to have a sour taste to it many years ago. I'm a bit disappointed it doesn't any more...

I've never tried it, but the process is to take a pound or so of crushed grain, soak it, and let it sit for a couple of days. there is a ton of bacteria in fresh grain, so it will sour very quickly. (and as someone who occasionally gets lazy during cleanup of AG, I can definitely vouch for it's quick souring...)  then on brew day, add this sour oatmeal to your regular mash...

 

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