How do you start a sour mash?

Answered by Andrew Fritz

To start a sour mash, you will need a few key ingredients and equipment. Here is a step-by-step guide on how to begin the process:

1. Gather the necessary ingredients and equipment:
– 7 pounds of cane sugar
– 7 pounds of cracked corn
– 5 gallons of 75-degree
– 6.5-gallon plastic bucket fermenter
starter
– Airlock

2. Prepare the fermenter:
– Clean and sanitize the plastic bucket fermenter thoroughly to ensure a sterile environment for fermentation.
– This step is crucial to prevent any unwanted bacteria or contaminants from affecting the final product.

3. Add the ingredients to the fermenter:
– Measure out 7 pounds of cane sugar and add it to the bucket.
– Measure out 7 pounds of cracked corn and also add it to the bucket.
– pour in 5 gallons of 75-degree water into the fermenter.
– The cane sugar will provide the fermentable sugars needed for the yeast to convert into , while the cracked corn adds flavor and complexity to the mash.

4. Mix the ingredients:
– Using a sanitized spoon or paddle, stir the mixture thoroughly to ensure the sugar and corn are well-distributed.
– This step helps to dissolve the sugar and evenly distribute the corn throughout the mash.

5. Add the yeast starter:
– Prepare a yeast starter according to the instructions provided with the yeast strain you are using.
– Once the yeast starter is ready, carefully pour it into the fermenter.
– The yeast starter contains active yeast cells that will kickstart the fermentation process.

6. Attach the airlock:
– Place the airlock on top of the fermenter.
– The airlock allows gases produced during fermentation to escape while preventing any outside air or contaminants from entering the fermenter.
– Fill the airlock with sanitized water or a suitable fermentation lock solution, following the manufacturer's instructions.

7. Begin fermentation:
– Seal the fermenter tightly with the lid to create an anaerobic environment.
– Store the fermenter in a suitable location, preferably at a consistent temperature between 70-80 degrees Fahrenheit.
– Fermentation will typically take between 7-10 days to complete, but keep an eye on the airlock activity and check the gravity with a hydrometer to ensure fermentation has finished.

During the fermentation process, the yeast will consume the sugars in the mash, producing alcohol and carbon dioxide as byproducts. The cracked corn will contribute to the flavor profile of the final product, adding complexity and character.

It's important to note that starting a sour mash involves a different process, typically used in production. If you are specifically looking to create a sour mash, the steps outlined above may not be suitable. A sour mash involves using a portion of previously fermented mash (known as the sour mash) to inoculate a new batch, creating a unique flavor profile. This process is more complex and involves additional steps such as mashing, fermentation, and blending. If you are interested in pursuing a sour mash, I'd be happy to provide more detailed instructions.