MSK_Chess
enthusiastic learner
I am really interested in this and have read the article on lowoxygenbrewing more than once. I have one or two questions related to the subject. The author does a two litre mini mash, gets a wort of 1040 and then inoculates it with 8oz (226g) of Pilsner malt. Puts it in a controlled environment of 48C for a few days in order for the lacto to do its thing. Ok so far so good! He then introduces the soured wort into the mash to acidify it to a pH of 5.2. He also introduces it into the boil as a knock out addition. The benefits are enumerated in the accompanying text citing Kunze.
http://www.********************/ingredients/a-sauergut-reactor/
I brew maybe once every two months give or take and have no real need of a saurgut reactor, however I would really love to use biological acidification in my beers.
Ok first of all what is a knock out addition? Please forgive my naivety.
Secondly was the 8oz (226g) of grain milled? does it matter?
Thirdly do you have to keep it at temp of 48C until brew day or can you let the lacto acidify the wort and chill it until brew day? Will this kill the lacto?
Fourthly do you need to keep the temp of the mash initially low (48C) to get benefits from the saurgut. If so for how long would you advise mashing at 48C?
Why doesn’t acid malt suffer in the same way from higher temps.
Do you need to boil your mini mash prior to inoculating it with malt
Honestly this is the most exciting thing in brewing that has happened to me for ages, the idea of introducing a very slight grape/tang element and all the smoothness that accompanies it. If anyone can shed light on these things I would really appreciate it - regards Robbie.
http://www.********************/ingredients/a-sauergut-reactor/
I brew maybe once every two months give or take and have no real need of a saurgut reactor, however I would really love to use biological acidification in my beers.
Ok first of all what is a knock out addition? Please forgive my naivety.
Secondly was the 8oz (226g) of grain milled? does it matter?
Thirdly do you have to keep it at temp of 48C until brew day or can you let the lacto acidify the wort and chill it until brew day? Will this kill the lacto?
Fourthly do you need to keep the temp of the mash initially low (48C) to get benefits from the saurgut. If so for how long would you advise mashing at 48C?
Why doesn’t acid malt suffer in the same way from higher temps.
Do you need to boil your mini mash prior to inoculating it with malt
Honestly this is the most exciting thing in brewing that has happened to me for ages, the idea of introducing a very slight grape/tang element and all the smoothness that accompanies it. If anyone can shed light on these things I would really appreciate it - regards Robbie.
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