Berliner Weisse Extending the sour mash?

Discussion in 'Homebrewing' started by Srkolodn, Aug 16, 2014.

Thread Status:
Not open for further replies.
  1. Srkolodn

    Srkolodn Savant (1,050) Dec 26, 2013 New York
    Trader

    I began a sour mash for a BW I'm brewing last night (Friday). Today I was told I'm going to have to travel for work and wont be back until next friday. Should I bring the wort back to a boil (the worts not sour yet) and rack to primary, or let sour until next friday? I wanted the brew to be more sour but I cant control the temps while im gone.

    recommendations?
     
    #1 Srkolodn, Aug 16, 2014
  2. FATC1TY

    FATC1TY Pooh-Bah (2,564) Feb 12, 2012 Georgia
    Pooh-Bah

    I would just sour the wort, no mash.

    If you've got your wort made already, and chillin' in the mash, then drain your mash tun, and collect your wort. Put it in a sanitized carboy/bucket. If you have some UNMILLED grain, toss a little in there, otherwise, pull some of your mash, and add to the carboy/bucket. Won't need much.

    Let it sit in the hottest place in your house, even a hot ass garage. Make sure it's been purged with co2 if possible, and have it sealed up pretty good. You should be perfectly fine.

    I sour my wort, don't maintain the heat, and leave it for a week, and I get a great sour berliner each time.
     
    #2 FATC1TY, Aug 16, 2014
  3. Srkolodn

    Srkolodn Savant (1,050) Dec 26, 2013 New York
    Trader

    just and update: I left my wort to sour using a pack of lacto for 7 days, at about 80 degrees. It was tart, not very sour.. I pitched the lacto cold without letting the yeast pack expand (have a feeling this is the reason). Tasted a sample prior the boil and I'm not too impressed...as I was looking for more sour. Brought back to a boil added maybe .2 oz Halltertau and boiled for 15, cooled and pitched US05. Ive got some nice krausen right now on day 1 and amazing smells coming out of the carboy. Plan to add 4-5 pounds of raspberries when the gravity allows, age for another 7 and bottle. Hoping this will lead to a tasty, refreshing BW.
     
    #3 Srkolodn, Aug 23, 2014
  4. FATC1TY

    FATC1TY Pooh-Bah (2,564) Feb 12, 2012 Georgia
    Pooh-Bah

    Not letting the packed expand had no real impact on the yeast not making it more sour.

    Commercial strains take longer from what I gather. Probably just not long enough, and/or warm enough.

    I won't get any more sour after you boiled it, so it is, what it is.
     
    #4 FATC1TY, Aug 24, 2014
Thread Status:
Not open for further replies.