ive really been into Crooked Stave beers lately and been wanting to give it a try. ive listen to his podcast http://thebrewingnetwork.com/shows/866 and took down some notes. He doesnt sour mash at all but was wondering whatthe No BOIL pre souring technique was. Is it mashing in grains/ lauter/ cool to 120f/ adding measured amout of Acid malt to add lacto and bring pH to down to 4.5/ maintain 100f for a week? and then he says to pasturize at 185f for 15 min. and probably then cool to 68f and add brett. if this process is correct, then here goes: 2 gal. batch OG 1.053 2# pale malt 1.2# wheat malt .28# oats no hops mash at 154f for 30min. 1.18# grains to 1l water lauter and cool to 120f add 8oz. acid malt to add lacto and bring pH down to 4.5 per ez water calculator maintain 100f for 1 week pasturize at 185f for 15 min. cool to 68f and aeriate add brett and free rise to 72f please feedback w/ anything useful
