Sauregut

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

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Bilsch
Assistant Brewer
Posts: 284
Joined: Thu Mar 10, 2016 12:35 pm

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.
bjanat
Apprentice Brewer
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Joined: Mon Apr 25, 2016 7:28 pm

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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spura
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Joined: Sun May 01, 2016 5:04 am

Re: Sauregut

Postby spura » Thu May 31, 2018 1:05 pm

Question for experts,

What is a downside using 80% Lactic acid instead of Sauregut?
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lupulus
Apprentice Brewer
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Re: Sauregut

Postby lupulus » Thu May 31, 2018 2:46 pm

Small at best, and only if you are a great brewer. Künze has a few sentences on the topic.
Ich trinke Bier nur an Tagen die mit G enden , und Mittwochs
spura
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Joined: Sun May 01, 2016 5:04 am

Re: Sauregut

Postby spura » Fri Jun 01, 2018 3:33 am

Thanks,
Got a point!

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