Anyone ever get a smokey flavour from sour worting? I did 1L apple juice with a handful of grain for 24hrs at 110F (smelled sour and nice) then pitched it into a 6G batch of no boil berliner weisse (kept at ~100F) it had lots of activity for 24hrs then went flat. It has a bit of lactic acid to it and dropped a few points but is quite smokey tasting. It is actually very much like salami LOL. Anyone have luck with this or is it a dumper? I am under the impression that it is a dumper from past reading about spoilage organisms as the nitrates created are not good for you.
smokey sour wort
- Thread starter TimT
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