kettle souring with malt

[Rooh]

Would love to hear peoples ideas on souring in the kettle by adding fresh (crushed?) malt. I'm really interested in the quantity of malt/bbl and temperatures that people have used.

Thanks, Rich
rich@thebrewinglair.com

[william.heinric]

1 liter of 2-row in 4.5bbl of wort between 110-130F (in a cheese cloth).

Wheat malt didn't do the job as well.

Also, flavor development was better when I ran a CIP and scrubbed the kettle than when I let it ride.

48 hours takes it to a terminal pH. I can't get it below 3.5, not sure why.

Good luck,
Bill

[MikeS]

Also, flavor development was better when I ran a CIP and scrubbed the kettle than when I let it ride.

William-

Could you elaborate/clarify this? Does "ran a CIP" mean you recirculated during your souring rest? And does "let it ride" mean no recirculation?

Cheers- Mike

[william.heinric]

Yeah, sorry for the confusion. CIP means I cleaned the kettle prior to filling with wort. "Let it ride" means I followed normal procedure; i.e. I normally only clean at the end of the week or when going from darker to lighter.

Bill