I’ve got a face made for Podcast

I was quoted on Basic Brewing Radio:

The mailbag section near the beginning talking about sour mashing with spent grains.

“Since we did those partigyle sour beers mentioned during your interview on the “Partigyles gone wild” podcast, I have used the sour mash method to squeeze out what I call a bonus beer many times with mostly good luck.

What I do is at the end of the brew day of a moderate to strong beer, I don’t throw out the grains. I do BIAB so I pitch the whole bag into a round cooler. I stir in a couple pounds of crushed 2-row and a couple ounces of torrified wheat (I find the first mash strips out head retention proteins, at least that is what i guess it does), and take a temperature reading. I then prepare a couple of gallons of strike water to reach ~120F and stir it in. I press plastic wrap onto the top of the mash and screw the top on. I take my BIAB insulating comforter and wrap the cooler. I let that sit undisturbed for 24-48 hours then brew day is on. I heat up a couple gallons of water to 170F+ and dunk sparge the grains in it and wring the snot out of it. DON’T FEAR THE FUNK! It usually smells horrible. I pour the wort from the cooler in, top up to 5 gallons plus my boil off and take a gravity reading. I calculate the probable OG and do a 60 minute hop addition to reach around 12 IBU.

Sometimes I do coriander and/or grains of paradise. I do a 60 minute boil, cool, ferment with a clean yeast, and bottle as normal without worry of contamination of my equipment on future non-sour beers. What I get is a very light (2-4% ABV), lemony pucker beer. All for a couple bucks in grains, hops, and yeast. I often just let the blow off from the first beer dump into the sour beer to ferment for even more frugality.”


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