Sauregut

[Bilsch]

Excellent work Bjanet !
Were going to have to figure out what to call this yeast mash in technique. I've got a good feeling about it. Since ale yeast don't particularly care for sulfites I can see this as a way to significantly reduce the amount needed because you wouldent need their protection for mixing grain with water. Just a good mashcap to protect you until boil. All sounds good in theory anyway.

[bjanat]

Yeah, so far so good, but since I don't have a DO meter, nor an optimal process (BIAB), I can't validate the process other than by flavor. The sauergut aspect seems interesting either way, though, and I'm wondering if it would work for priming if you pasteurize first, if the flavor is a bit flabby.


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[spura]

Question for experts,

What is a downside using 80% Lactic acid instead of Sauregut?

[lupulus]

Small at best, and only if you are a great brewer. Künze has a few sentences on the topic.

[spura]

Thanks,
Got a point!

[Weizenberg]

Question for experts,

What is a downside using 80% Lactic acid instead of Sauregut?

May be a bit harsh on the consumer (heart-burn). Also, there won't be any redox reactions going on. It's also rather more expensive (not a concern for you).

There is also a distinct flavour that comes from it. Think of 'regular' bread vs 'sourdough' (it's quite close to sourdough).

For Bavarian brews, Sauergut is quintessential.

[Ancient Abbey]

for the archives...

http://www.blq-weihenstephan.de/fileadm ... c_Acid.pdf