Take the 2-minute tour ×
Homebrewing Stack Exchange is a question and answer site for dedicated home brewers and serious enthusiasts. It's 100% free, no registration required.

I'd like to make a sour beer, and I have a bunch of lactic acid from a previous brew (never used it).

Aside from letting the mash sit overnight, how do I do this?

share|improve this question
add comment

1 Answer 1

up vote 2 down vote accepted

You can just add lactic acid directly, but everything I've read says that gives you a much "simpler" kind of sour instead of the complex sour that comes from genuinely spoiling the grain.

A member of my homebrew club made a brown sour that we tried recently and it was really good. What he did to sour was to put a wet mash sit in the oven with just the pilot light going for 24 hours or so and then boiled that. The result is that everything in the fermenter is still sanitary, but it was still soured a little.

I would try letting it go longer as I could have gone for more sour than what he had.

share|improve this answer
add comment

Your Answer

 
discard

By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.