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Re: Sauregut

Posted: Sun Nov 06, 2016 12:54 am
by 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.

Re: Sauregut

Posted: Sun Nov 06, 2016 3:51 am
by 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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Re: Sauregut

Posted: Thu May 31, 2018 1:05 pm
by spura
Question for experts,

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

Re: Sauregut

Posted: Thu May 31, 2018 2:46 pm
by lupulus
Small at best, and only if you are a great brewer. K├╝nze has a few sentences on the topic.

Re: Sauregut

Posted: Fri Jun 01, 2018 3:33 am
by spura
Thanks,
Got a point!

Re: Sauregut

Posted: Sun Oct 07, 2018 6:57 pm
by Weizenberg
spura wrote: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.