Sour Mash

Sour mashing is a way to get a sour taste to your beer. Its a very easy process that I have tried only a few times, but it is essential for making a Lambic style of beer. For those of you who haven't had a real lambic I highly suggest it, they are wonderful. If you are planning on making a lambic yourself make sure you have an extra carboy since it takes about two years to make a batch. The process of sour mashing is actually quite simple. Boil all your extract with 1 1/2 to 2 gallons of water. DO NOT add your hops or specialty grains. You only have to boil the water enough to make sure all the extract is combined with the water. Put this wort in a plastic pail wait for it to cool to room temperature and stir in 1/2LB of flaked barley or flaked wheat. Put a layer of aluminum foil over the top of this, in contact with the wort. The foil should help stop any foreign bacteria from getting involved. Lightly put the lid on the bucket. Depending on how sour you want your beer to be is how long you live this concoction together. One day may be sufficient, but i usually wait at least two days. Try the wort to see just how sour it is. After this is done boil the wort with any hops or specialty grains you normally would. Boiling the wort stops process of the bacteria found in the flaked barley found continuing to sour the wort.... I made a mulberry wheat using this method that added another great dimension to the beer. Just remember, if you want to learn, never be afraid to experiment!