We just got back from our awesome Florida trip (pictures soon!) and everyone loved the Engagement Day American Ale! So now that we're back, the Bunker's operating again. Bottling the Brown Porter with home roasted grain tonight, and this weekend we will try something new: sour mash. Tomorrow we start the sour mash by taking 5 ounces of 2-row and doing a mini-mash, then cover and let it sit for 2 days. By Sunday morning we'll have some lactobacillus and other funky stuff going on, which we'll through straight into the main mash during the boil. This will lower the pH level of the mash, lending a tart flavor.
And what mash, may you ask?
A Sour Cherry Lambic-style Wheat Beer!
Stay tuned...
And after that, Dark Chocolate Wheat...mmm...
-Myles
Thursday, April 1, 2010
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