13,701
edits
Changes
no edit summary
Sour mashes typically last between roughly 12 hours and 3 days. After the mash has reached the desired acidity the wort is separated from the grain and the boil and fermentation are carried out as normal.
Some professional brewers have reported stuck or slow sparges when performing a sour mash. This generally isn't a problem on the homebrew scale. Adding rice hulls and resetting the grain bed will help resolve the issue <ref>[https://www.facebook.com/groups/MilkTheFunk/992202820807932/?comment_id=993485744012973 Conversation with professional brewer Anthony Accardi on MTF.]</ref>.
=== Unwanted Microbes ===
Should the sour mash display prominent character of these spoilage organisms, such as rancid aroma or moldy patches, it may be advisable to not use the sour mash. If the sour mash is not acidic enough it is possible for human pathogens to be present in the mash, and it may not be advisable to taste the mash, especially if noticeable spoilage aroma is detected. [[Sour Worting|Sour worting]] is generally not as susceptible to these spoilage organisms.
==References==
<references/>