First sour experiment in progress. Shooting for a Beliner Weisse, made a 1.032 sg wort, heated it to 180, chilled to 125F and added about 2 cups uncrushed grain. Held the wort at 110F for a little more than 48 hours, strained out the grain and heated the now nicely sour wort back to 175, held at 175-180 for 30 min, chilled and pitched a cal ale yeast slurry.
Question is can I use the strained grain for something or are they now garbage? Looks to be nearly a quart now that they soaked up my wort, and they do have a nice sour pop when I bite into them.
I guess I'm thinking to dry them in convection oven on low and use them in future mash as acid malt. Is that a crazy idea?
Question is can I use the strained grain for something or are they now garbage? Looks to be nearly a quart now that they soaked up my wort, and they do have a nice sour pop when I bite into them.
I guess I'm thinking to dry them in convection oven on low and use them in future mash as acid malt. Is that a crazy idea?