Notes from 2017 meeting topic …
Click here to see the info: Sour Brewing for Us Home Brewers Sour Mashing Steps Are: This process is obviously for all-grain brewers but the next processes can be used for extract brewers. I have not tried Kettle Souring Steps Are: Traditional Souring: Spontaneous Fermentation, Mixed Fermentation, Dregs, Coolships and Soleras Microbes and Alternative Sources of Lactic Acid Producing Bacteria Various Sources
There are various ways and techniques to process sour brew at home. Each method have pros and cons, do’s and don’ts and varying outcomes. The best part is there is no one way better than the other.
Sour mashing is a process that is typically regarded as the lesser of the different methods due to it’s lack of ability to control the outcome and to measure the progress throughout. But yet it is a way to produce a sour beer none the less.
Sour mashing starts out just as any other all grain mash would but is allowed to keep warm for several days after the introduction of a lactic acid producing bacteria, typically lactobacillus. The inoculation can come from various sources
such as; a pure pitch of a commercial culture of lactobacillus, a small amount of un-mashed base grain (the husks of grains have one or more wild strains of lactobacillus on them) or alternative sources of lactic acid producing bacteria.
After a certain level of souring and pH drop is achieved, the mash is then sparged as normal, followed up by the boil, chilling of the wort and then cold side “clean” fermentation takes place. A benefit of this method is that that lactobacillus, and any other wild or non-wild bacteria that was in the mash, will be killed off in the boil and only “clean” beer will go into your fermentation and serving equipment.
the process of sour mashing nor will I probably try either.
Then there is kettle souring, This is another process where lactic acid producing bacteria, again typically lactobacillus, is used to inoculate the runnings of a typical mash and sparge procedure or even an extract brew. It is also kept warm for several days to allow the bacteria to lower the pH in the kettle and then gives you the choice to either boil or not boil the wort.
The “no boil method” will keep the lactic acid bacteria alive through fermentation and will survive in the final product.
The “boil method” will kill the bacteria before fermentation and will be a “clean” beer going into your fermentation and serving equipment, just like in sour mashing. I have done both methods and both have the benefits.
There are other traditional and non-traditional brewing techniques that deal with sour beer brewing. I will just touch on a few. And these are often used in different combinations as well. That can create interesting results.
http://www.themadfermentationist.com/ and the book American Sour Beers
Sour Brewing for Us Home Brewers
This process is obviously for all-grain brewers but the next processes can be used for extract brewers. I have not tried
Traditional Souring: Spontaneous Fermentation, Mixed Fermentation, Dregs, Coolships and Soleras
Microbes and Alternative Sources of Lactic Acid Producing Bacteria