Changes

The grain bill for a short fermentation sour can be based on nearly any style. The wort, however, is generally designed to be highly fermentable, in In contrast to the low fermentability of wort used in the long ferment method, the wort used in the short fermentation method is generally designed to be highly fermentable. This is because the order and timing of microbial inoculation , rather than natural succession of the microbial community, is used to control acidity and fermentation characters rather than depending on the selective availability of carbohydrates to particular microbes in the long ferment method. A few modifications to grain bills can be made to increase the fermentability of the wort and accomplish the full attenuation of the wort in a relatively short period of time. These modifications include lowering or removing crystal malts from the recipe and mashing for 90-120 minutes at 149F. Extract brewers can steep 2-3 lbs. of crushed, malted 6-row at 149F in their kettle with their extract in order to increase the fermentability of their wort.