Heeft iemand ervaring met het zuur maken van maisch dmv het toevoegen van lactobacillus? Volgens
http://www.homebrewtalk.com/f72/sour-cherry-wheat-fast-fake-kriek-460657/#post5921993 is dit een supersnelle methode om een lambiekachtige kriek te brouwen. Geeft dit goede resultaten? Ik ben al een tijdje bezig met relatief laag-alcoholische fruit-tarwebieren en zoek naar manieren om er meer smaak/body in te krijgen.
***SOUR MASH***
This step is essential if you want a sourish beer, which I did. This step also MUST be done at the very least, 2 days before brew day although I recommend 3.
In any kitchen pot take 4 Qt. of tap water and bring it to 162 F., add 3 lbs. of milled Pilsner malt and keep it at 162 degrees for 40 minutes. After 40 minutes ramp the temperature up to 170 degrees F. for 10 minutes. After this is done let the mash cool down below 120 degrees F. When you are below 120 degrees F., move the mash to a small cooler, or pitcher that can be sealed off (you want to make sure you try to avoid any agitation of this sour mash the entire time during both rests). Then pitch the Wyeast 5335 Lactobacillius packet to the mash try as hard as you can not to agitate the mash as you want to pick up as little oxygen as possible. When you have pitched the Lacto culture cover the mash in the container with sanitized plastic wrap to try to keep any oxygen from permeating into the sour mash. Let this sit in a warm environment, not to exceed 120 degrees F. I covered my sour mash vessel in a heating blanket for 3 days until brew day.
Topic: Zure maisch (gelezen 3955 keer)