posted this in another homebrew forum but I seem to get the most direct info on here and just looking for all the experienced minds for some knowledge. when making Sauergut I know you have to make a simple wort with a modest gravity and I know you have to rack wort on top of fresh grain in jars to inoculate it and let it sit at around 100F My main question in creating it is.. When making the wort do I need to let it convert at a higher temp for a longer time like a real mash? Like 60 minutes at like 150 Or am I overthinking it’s simplicity and it’s the sole purpose of just making wort and I could I just do a quick steep and mash at 118 almost like a “tea” for like 10 minutes. I don’t know if just steeping the grains would effect the Sauergut efficiency. cheers and thanks friends
You're going to need to do a real mash, because the bugs need sugar to grow. But you could use DME (for the wort) if you want to skip the mash.
Obviously that SG came from site So 10p wort, mash out to "sanitize" it Cool to 48C then rack on grain, overfill or purge jars, and acidify to below 4.5ph. Hold at 48c for at least 4-5 days. If you see pressure, start over.
