Discuss malts, hops, and yeast, not related to a specific recipe

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Re: Sauregut

Postby Bilsch » Sun Nov 06, 2016 12:54 am

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.
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Re: Sauregut

Postby bjanat » Sun Nov 06, 2016 3:51 am

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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