A Twist to the Traditional Beer - Making Home Brewed Sour Beer

So how do you think can you use these unfriendly bacteria for good? Since making home brew beer does not involve pasteurization, home brewers everywhere are struggling to find ways to keep most, or even all of the bacteria from the beer. But there is a catch-22 problem that happens when home brewers would want to produce sour beer.

Bad bacteria can go wild and render your beer undrinkable. How can you possibly introduce the bacteria to your beers without losing control over the bacteria? You can do that and more by introducing the bacteria to your beer and afterwards, killing it.

Tips to Successfully Home Brew Beer

These are the equipment needed: • 1 insulated cooler (you can utilize a small one for convenience) • 4-6lbs malt extract • 1.5lbs crushed malt • 1 sheet of aluminium foil • 1 heavy blanket The main idea will be to introduce the bacteria that cause the sourness to the malt, which is not yet boiled. Boil the malt in order to kill the bacteria. The entire process is quite simple and really easy.

The initial step will be to begin dissolving the malt extract to the 1 and 1.5 gallons of water and then bring the temp up to around 130-140 degrees. Afterwards, start pouring the malt that is not yet boiled to your insulated cooler. Mix the 1.2lbs of crushed malt right into the mixture. The crushed malt will be introducing the sour bacteria to the dissolving extract. Make sure you cover the mixture with the aluminium foil ensuring that you press down gently in order to eliminate as much air as possible.

A Glossary of Beer Brewing Terms

The next step on making home brew sour beer will be covering your cooler using your heavy blanket. Let it stand for around 15-24hrs to sour the mixture. This will be what gives your final product the slight sourness. If you want, you can increase the amount of time in which it stands in order to get a more pronounced acidity. Once you think the mixture has soured, open the cooler.

A putrid odour will arise once you remove the foil. Start filtering the mixture through a strainer in order to eliminate the grain. The liquid bread remaining will be a sour squelch, which you will boil to your recipe's demands. Do not fret because of the smell because most of it will be gone during your boiling. If you are still unsure on making home brew sour beer, ask the people who have already done this for more help.

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