Sour mash

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Sour mash

Postby Dancing4dan » Sat Jul 03, 2021 6:09 am

My son has been into making sour dough bread lately. Good stuff. He had his culture In my fridge and it got me thinking. Pintoshine had a write up / post on a different web site about sour mash using lacto bacillus instead of Backset.

Long story short I used some sour dough culture to sour cracked corn. It is in a batch that is cooling down from mashing temperature as I write this.

I soured the cracked corn four days, boiled it and did the rest of my recipe and mash as usual. Looking forward to see how this turns out. Never did read the results of Pintoshines attempt so this is another experimental run. Definitely adds a different flavour to the mash.

Will have to steam strip this one. Unfortunately my new BIAB bag blew a seam today! Sad face!
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Re: Sour mash

Postby Sam. » Mon Jul 19, 2021 9:27 pm

Interesting concept but I would have thought you might as well just use vinegar to drop the PH :laughing-rolling:

I was under the assumption the point of the backset was not only to keep the PH low hence the "sour mash" but also impart that flavour into the next batch then the next stage is dunder pits etc.

Hopefully your mash temp has nuked the Lacto because if it ends up in the wash it will end up as vinegar eventually and fuck all yield.
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Re: Sour mash

Postby Dancing4dan » Tue Jul 20, 2021 7:14 am

Sam. wrote:Interesting concept but I would have thought you might as well just use vinegar to drop the PH :laughing-rolling:

I was under the assumption the point of the backset was not only to keep the PH low hence the "sour mash" but also impart that flavour into the next batch then the next stage is dunder pits etc.

Hopefully your mash temp has nuked the Lacto because if it ends up in the wash it will end up as vinegar eventually and fuck all yield.


Funny guy :oops:

Yeah. Won’t likely try this again. Ended up in the middle of a massive heat wave that messed with the ferment. I’m not sure anything survived that!

Only lacto soured the cracked corn. Stripped it just haven’t had time to do a spirit run.
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Re: Sour mash

Postby Sam. » Tue Jul 20, 2021 9:49 am

will still be interested to hear how it turns out :handgestures-thumbupleft:
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Re: Sour mash

Postby Dancing4dan » Tue Jul 20, 2021 1:59 pm

Sam. wrote:will still be interested to hear how it turns out :handgestures-thumbupleft:


So am I. Saved some Backset for next ferment as well. Will use it if the spirit run produces a drink
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Re: Sour mash

Postby bluc » Tue Jul 20, 2021 4:24 pm

Lactobacillus(major component of sourdough) dont make vingar will produce lactic acid though.
Acetic acid is vinegar produced by aceto bacteria.
Interestingly jamican rum uses it as a component in their pits..
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Re: Sour mash

Postby Dancing4dan » Tue Jul 20, 2021 6:34 pm

bluc wrote:Lactobacillus(major component of sourdough) dont make vingar will produce lactic acid though.
Acetic acid is vinegar produced by aceto bacteria.
Interestingly jamican rum uses it as a component in their pits..


When fermentation was complete it tasted sweet. Wasn’t expecting that because the spec gravity was less than 1,0

The premise of the lacto is that it gives a different flavor profile to the final product. It was real different at the end of ferment.

Not sure this batch will be a fair assessment of the idea because of the high temperature during fermentation. Heat wave is over for now but we are choking on smoke.
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Re: Sour mash

Postby bluc » Tue Jul 20, 2021 6:54 pm

Just about all sour mashs contain a % of lacto. A high pitch rate will out compete it. Lacto eats sugar aceto eats alcohol..

Lacto will out compete most unwanted bacteria and drop ph to a level where other types of bacteria cannot survive. Another one of the main reasons sour mashing is done especially in open top fermenters..

If you under pitch or you dont have enough buffering capability in your mash(sugarheads especially) ph can crash 3-3.5ph even lower and wash can stall. Pitch a healty yeast amount or stir well to get old yeast up into suspension and aerate.

Not usually an issue with on the grain all grain mashs.
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Re: Sour mash

Postby Sam. » Tue Jul 20, 2021 8:28 pm

bluc wrote:Just about all sour mashs contain a % of lacto. A high pitch rate will out compete it. Lacto eats sugar aceto eats alcohol..

Lacto will out compete most unwanted bacteria and drop ph to a level where other types of bacteria cannot survive. Another one of the main reasons sour mashing is done especially in open top fermenters..

If you under pitch or you dont have enough buffering capability in your mash(sugarheads especially) ph can crash 3-3.5ph even lower and wash can stall. Pitch a healty yeast amount or stir well to get old yeast up into suspension and aerate.

Not usually an issue with on the grain all grain mashs.


That's a much better explanation :handgestures-thumbupleft:

Either way I don't like lacto in anything I make as all I see and taste is infection and sourness but that's just my tastes..
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Re: Sour mash

Postby bluc » Wed Jul 21, 2021 1:26 pm

Not a fan in scotch whiskey or rum but dont mind bit sourness in burbon..
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