tag:blogger.com,1999:blog-6678378080783623922.post3025444768105598105..comments2024-03-22T00:16:51.347-07:00Comments on The Chronicles of SNB Brewing: Split Batch Sour RedSNB Brewinghttp://www.blogger.com/profile/10107786443786731586noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-6678378080783623922.post-25338714372811825812012-10-01T12:57:19.072-07:002012-10-01T12:57:19.072-07:00I use acid malt quite a bit, both to adjust mash p...I use acid malt quite a bit, both to adjust mash pH and for a tartness. At 5% or less, I have never been able to detect a flavor change, but getting to 10% you will start tasting a light tartness (Which I like in Saisons, plus the light malt bill needs pH adjusting anyways). I have read about people going up to 20% and still thinking the beer was only mildly sour (and sorta medicinal sour).<br /><br />I like your malt bill with mixing in Vienna and Munich. Every year I keep upping the amounts of each and dropping down the Pilsner. It gives a much better malt character that stands up to the big flavors of the yeast/bacteria.Jeffrey Cranehttps://www.blogger.com/profile/01520169652639837640noreply@blogger.comtag:blogger.com,1999:blog-6678378080783623922.post-79914197471740977862012-09-20T12:57:33.123-07:002012-09-20T12:57:33.123-07:00Interesting. At my homebrew shop, weyermann acidul...Interesting. At my homebrew shop, weyermann acidulated malt is the same price as all the other specialty grains, so there is not really pricey for me. I have decided that at some point, I am going to do a small experimental batch (or maybe a few) with this. I am really wondering how much sourness comes through using it without other souring techniques.ESheppyhttps://www.blogger.com/profile/12791870404804006118noreply@blogger.comtag:blogger.com,1999:blog-6678378080783623922.post-13124418573008079732012-09-19T13:27:49.419-07:002012-09-19T13:27:49.419-07:00I got the idea to use acid malt from The Mad Ferme...I got the idea to use acid malt from The Mad Fermentationist. It adds a nice sharpness to the beer. Generally whenever I do a sour I toss a lb in. It's a little pricy and only comes in 1 lb bags from the shop but so far it's been worth it.StarRaptorhttps://www.blogger.com/profile/17750767692737324767noreply@blogger.comtag:blogger.com,1999:blog-6678378080783623922.post-44115103896970791192012-09-18T09:12:09.724-07:002012-09-18T09:12:09.724-07:00Looking forward to trying them. Looking forward to trying them. BeancurdTurtlehttps://www.blogger.com/profile/09780475746917488236noreply@blogger.comtag:blogger.com,1999:blog-6678378080783623922.post-148291895257021622012-09-18T05:26:39.461-07:002012-09-18T05:26:39.461-07:00Hey Scott ... I am wondering about your choice of ...Hey Scott ... I am wondering about your choice of 1.00 lb Acid Malt. Does this low amount help add to the sourness of the beer? Is it in there to help keep the mash PH down?<br /><br />I've never used acid malt, but I recently did a sour mash (let my mash cool to about 120, inoculate it with lactobacillus, and let it sour for a day or two). <br /><br />I have been wondering if I can get the same result of the sour mash using acid malt instead.ESheppyhttps://www.blogger.com/profile/12791870404804006118noreply@blogger.com