I am planning on making a sour beer for my next brew session. I wanted to see how things might work if I did a sour mash. This is my first attempt.
I started with 16 oz of Maris Otter Pale Malt. I crushed the malt as I normally would and saved 1 oz of the crushed malt as the inoculating grain.
The results are back from the home brewing competition that the Bridger Brew Crew hosted. I sent in two beers. Both beers made it into the Best of Show round. My milk stout (or sweet stout) was selected as the Best of Show.
In a previous post I had mentioned using “bugs” in beer. That is not bugs as in “insects”, but other forms of yeast and bacteria rather than the normal brewers yeast. Beer is normally fermented with either a strain of Saccharomyces cerevisiae (ale yeast) or a strain of Saccharomyces pastorianus (lager yeast).