Today I will be making a brew with a sour mash.
Three days ago I followed these instructions: Steep 3oz 2-row pale malt in a pint of 150f water. Cover and let sit for 2-3 days.
The recipe goes on to say 'If this malt gets so stinky you could never imagine putting it anywhere but the trash can, it's perfect!' Well, lemme tell ya... IT STINKS!
Now for the questions. I believe I have done / am doing the right things but a little re-assurance would be nice.
1) After making the sour mash, should the grains and water both be kept and aged awaiting brew day or should the grains be saved and the liquid tossed (or even vice-versa). I am pretty confident that both should be aged together which is what I have done.
2) Surely you don't maintain the sour mash at 150f for three days!?! I'm sure I know the answer to this... let it get to and age at room temp after the steep...
3) On brew day, the sour mash is combined with other grains and steeped. Once again, just the liquid, just the grains or both? My intention barring any replies to this on the contrary is to use both the grains and the liquid to add to my recipe.
Thanks in advance for sharing your knowledge and experiences on this matter... MAN this stuff stinks!
Three days ago I followed these instructions: Steep 3oz 2-row pale malt in a pint of 150f water. Cover and let sit for 2-3 days.
The recipe goes on to say 'If this malt gets so stinky you could never imagine putting it anywhere but the trash can, it's perfect!' Well, lemme tell ya... IT STINKS!
Now for the questions. I believe I have done / am doing the right things but a little re-assurance would be nice.
1) After making the sour mash, should the grains and water both be kept and aged awaiting brew day or should the grains be saved and the liquid tossed (or even vice-versa). I am pretty confident that both should be aged together which is what I have done.
2) Surely you don't maintain the sour mash at 150f for three days!?! I'm sure I know the answer to this... let it get to and age at room temp after the steep...
3) On brew day, the sour mash is combined with other grains and steeped. Once again, just the liquid, just the grains or both? My intention barring any replies to this on the contrary is to use both the grains and the liquid to add to my recipe.
Thanks in advance for sharing your knowledge and experiences on this matter... MAN this stuff stinks!