Author Topic: Sour Mash Brewing  (Read 3023 times)

Offline amcn

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Sour Mash Brewing
« on: April 25, 2011, 10:49:28 AM »
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???

Offline Maine Homebrewer

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Re: Sour Mash Brewing
« Reply #1 on: April 28, 2011, 07:24:08 PM »
I tried overnight mashing once.
Ended up with some sour mash, but I went ahead and brewed it anyways.

It ended up going down the drain.

I say try it. Beer has been around forever because it has historically been safer than water. 
You won't poison yourself.  At worst you'll get atomic sh*ts, but you wont' die. Go for it.

"To alcohol! The cause of - and solution to - all of life's problems!" -Homer Simpson

 

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