Sour mash

stevet · Post by **stevet** » Mon Jun 16, 2008 2:21 pm

Anyone ever tried using a sour mash to alter pH? If so I'd be interested to hear about results. Is it purely a continental thing to work around purity laws or is it a real ale practice too?

steve_flack · Post by **steve_flack** » Mon Jun 16, 2008 2:52 pm

It's probably easier just to add some acid malt to the grist.

stevet · Post by **stevet** » Mon Jun 16, 2008 4:27 pm

Thanks for the reply.
I was more interested in how it affects flavour rather than it's efficacy in modifying pH. I've been reading a book where the author says he's tried it with positive results flavour-wise but I get the impression he'd only tried it on pilsner-type brews. I'm planning an IPA and am teetering on the brink of trying a sour mash but decided to seek advice.

steve_flack · Post by **steve_flack** » Mon Jun 16, 2008 8:07 pm

I'm not aware of anyone using it for ales. I think it's a Germany-specific thing as they're not allowed to use mineral acids or salts to adjust pH.

BarnsleyBrewer · Post by **BarnsleyBrewer** » Wed Jun 18, 2008 12:59 pm

What's a sour mash???

Post by **Aleman** » Wed Jun 18, 2008 1:11 pm

basically you encourage the growth of a Lactobacilius (delbruekii??) in an extended mash . . . For the pilsner brewers you do the acid rest (35C??) until the mash pH is correct and then boost to the proper mash temp - which kills the lactobacter. . . . . For Berliner Weisse bier you throw some uncrushed malt (just a handful) into the FV with the wort . . The lact on that grows and sours the beer . . . mouth puckeringly sour apparently Steve F reckons its like drinking Battery Acid . . . I actually quite like them though.

Of course it is now possible to buy the culture from wyeast

steve_flack · Post by **steve_flack** » Wed Jun 18, 2008 1:38 pm

Aleman wrote:apparently Steve F reckons its like drinking Battery Acid . . . I actually quite like them though.

It's not like I don't like other sour beers - I like Flanders Reds and Gueuzes - but Berliner Weiss just seems to have nothing else there except acid and fizz.

mattmacleod · Post by **mattmacleod** » Wed Jun 18, 2008 1:58 pm

I tried a sour mash in a recipe that called for an addition of sour malt (one of the saison recipes from the most recent edition of Zymurgy). It was pretty easy and definitely dropped the pH. Never having used sour malt though I can't really draw a fair comparison.

stevet · Post by **stevet** » Thu Jun 19, 2008 2:24 pm

That is very interesting. In the George Fix book I've got he describes creating a small mash, letting that sour for a few days and then using that to modify pH of a 'normal' mash and cites "cleaner aftertaste and better definition of malt and hops flavours". Can't be bad.

richard_senior · Post by **richard_senior** » Thu Jun 19, 2008 2:39 pm

I once read that the guiness brewery keeps previous batches to sour, and adds a quantity of this to all their batches.
I tried it when I made my 'stoat' (stout with teeth) recipe by buying a can of guiness and leaving it open with a towel over it for a few days.
It's probably the easiest way of doing it?
edit: ahh someone suggested this already

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Sour mash

Sour mash