Over the summer, I did a Berlinerweisse. I did a full mash sour and I fermented in the mash tun. It came out pretty rough, but this won't discourage me from doing more full mash sours. The process was a full mash sour with lacto, a light boil with hops, and a pure yeast pitch. I originally wondered what would have happened if I made a low ABV Dunkelweizen. I don't want to be restrictive. Has anyone experimented with full mash sours on other styles? I'm not against using a yeast blend, but I think I'm more interested in what I can do with some US05, Kolsch yeast, or a lager yeast to finish the batch off after souring.
Lactobacillus & Pediococcus mostly with some Acetabacter in styles that allow Acetic acid (think Rodenbach). It will be hard to produce a clean sour beer this way, biggest concern being ingress of oxygen.
It is, but it's slow, doesn't like hops, and most homebrewers are lazy. So instead of waiting a really long time to ferment, they add lactic bacteria pre boil and let it sour quickly.
I sour worted a watered down belgian dubbel once. I watered a gallon of wort down to three gallons and did the same thing as a sour mash. It came out pretty good, it didn't taste like a mini dubbel but had hints of chocolate and banana with a light sourness. For this one I didn't pitch any lacto just a handful of unmilled grain at 110F. Boiled after two days and pitched US-05.
