On Tue, Feb 03, 2004 at 01:47:42PM -0500, Bo Pedersen wrote: > Der er tonsvis af eddikesyre bakterier på malten så der er ikke > noget at sige til at det lugtede surt.
Those little buggers can actually be used for something productive. You can make a slightly sour mash for a stout by just leaving it at room temperature overnight. Leave for two days, and you can compete with the worst geuzes - if you dare to enter the atmosphere in your kitchen. But anything thusly soured should be boiled well and good, to make certain that nothing lives in it any more! For the first time, and for any inexperienced brewer, I recommend making a small sour mash (5% of the total mash), looking at it, and only then deciding if you really want to use that stinking stuff! -H -- Heikki Levanto LSD - Levanto Software Development <[EMAIL PROTECTED]>
