TimT
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Was thinking of making some sauergut for an upcoming brew. One, because it's fun. Two, because I'd be able to get some interesting flavours into my brew. And three, yeah, because it's fun.
Has anyone else tried this? Care to offer any advice?
I gather the basic idea is to leave the grain at about 47 degrees C for an extended period of time - 12-24 hours - and lacto-bacilli that are present will go to work and sour/acidify it naturally. Should I be able to assume that malted grain from the store will have this bacteria on it - or might it be advisable to introduce a starter to the grain to begin the acidification process?
Might it be advisable to use tank water rather than tap water, since acidity will come from the sauergut anyway?
Throwing this one out there; maybe other folks have tried this and can offer advice (even if it's "are you crazy? Don't!")
Has anyone else tried this? Care to offer any advice?
I gather the basic idea is to leave the grain at about 47 degrees C for an extended period of time - 12-24 hours - and lacto-bacilli that are present will go to work and sour/acidify it naturally. Should I be able to assume that malted grain from the store will have this bacteria on it - or might it be advisable to introduce a starter to the grain to begin the acidification process?
Might it be advisable to use tank water rather than tap water, since acidity will come from the sauergut anyway?
Throwing this one out there; maybe other folks have tried this and can offer advice (even if it's "are you crazy? Don't!")