Sour Mashing (Declassified)

Infusion, Decoction, Step, etc

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Ancient Abbey
German Brewing
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Re: Sour Mashing (Declassified)

Postby Ancient Abbey » Wed Oct 19, 2016 9:17 am

:tu
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Weizenberg
German Brewing
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Re: Sour Mashing (Declassified)

Postby Weizenberg » Wed Oct 19, 2016 6:01 pm

Micros can actually buy Sauergut from suppliers (minimum order is 20litres). I suggested to the manufacturer that there may be a market for them to look into. They said that this thought occurred to them too and it would be a possibility. Guess demand is what would make it happen (500 ml packs).

On the other hand I do feel that keeping one's own culture going helps defining one's identity as a brewer. Typical volumes used at 1.5litres per hl. It's not a huge amount but still noticeable.

Considering the many ways one can make wort, this would also translate into the identity of the product. And that's the beauty of it.
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Brandon
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Re: Sour Mashing (Declassified)

Postby Brandon » Thu Oct 20, 2016 9:03 am

Weizenberg wrote:On the other hand I do feel that keeping one's own culture going helps defining one's identity as a brewer.


Indeed, I don't want to lose that stank of my garage brewery that I am sure embodies every beer I brew. :)

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