Part of the Year of the Sour Mash series.
Sour beer, the homebrewer’s final frontier. Many homebrewers spend their entire brewing careers fighting infections, but there are some that crave them; choosing to harness the organisms that would otherwise spell ruin to make something magical.
To many, the idea of making a sour beer seems like an impossible dream: the time, equipment, and expertise required ensures that many homebrewers view sour beer as a pastime for the brewing elite. My friends, do not despair, sour beer is within your grasp! There is a fast, easy method to get active making sour beer: the sour mash. Sour mashing is a technique for any beer that would benefit from a crisp, tart, or funky edge.
I am kicking off the Year of the Sour Mash with this overview of sour mashing. I will be covering many of these topics in greater depth in future posts, but in the mean time I hope to convince you that sour mashing is not something to be afraid of, but a fun process that is easy to be successful at if you follow a few techniques. Without further ado, let us get started!
I am a big fan of using small amounts of flaked adjuncts like flaked wheat and flaked barley in my recipes to add some extra mouthfeel and boost head retention. Since St. Patrick’s Day is approaching I have been thinking about stouts and I have been itching to try my hand at making an oatmeal stout, which makes ample use of flaked oats for its signature creamy texture.
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