I made up a batch of crystal malt this weekend and I saved and boiled the water the malt was soaking in and ended up with a pint of sour-mash wort.... and wow it is sour.
I was thinking of brewing up a batch of Irish Stout, splitting into two and adding the sour wort to one batch and testing the results.
The sour-wort would be about 3% of the batch total.
Does anyone have any advice on this? or a better idea to do something with it? Like pour it away before I poison myself, for instance???
I was thinking of brewing up a batch of Irish Stout, splitting into two and adding the sour wort to one batch and testing the results.
The sour-wort would be about 3% of the batch total.
Does anyone have any advice on this? or a better idea to do something with it? Like pour it away before I poison myself, for instance???