13,591
edits
Changes
m
no edit summary
* [[Cereal Mashing]] is the process of gelatinizing adjunct grains such as corn, rice, and unmalted wheat, so that their starches may be converted during a saccharification rest.
* [[Sour Mashing]] is a method that uses the wild yeast and bacteria that is naturally present on grain to quickly create acidity in a mash usually over a time span of 1-3 days. The soured wort is afterwards generally boiled to kill off the microorganisms that were present in the sour mash.
* [[Wort Souring]] is similar to sour mashing, except the brewer often uses a pure culture instead of adding grain to the kettle. Instead of souring the mash, the wort is transferred to the boil kettle and soured usually over the time span of 1-3 days with a pure culture, or with the wild yeast and bacteria found naturally on grain (grain is added to the kettle). Similar to the sour mashing process, the sour soured wort is usually boiled to heat pasteurize the wort(a process called "kettle souring).
* [[Mixed Fermentation]] refers to the process of fermenting a wild or sour beer with a culture that contains more than just Saccharomyces (or no Saccharomyces). These are often mixed cultures containing [[Brettanomyces]], [[Saccharomyces]], [[Lactobacillus]], and [[Pediococcus]]. Mixed cultures are available from multiple yeast companies such as [[Wyeast]], [[White Labs]], [[The Yeast Bay]], [[GigaYeast]], and [[Omega Yeast Labs]].
* [[Funky Mixed Fermentations]] refer to processes of using [[Saccharomyces]] and [[Brettanomyces]], and no souring bacterias. This results in a ''funky'' beer with interesting flavors from the Brettanomyces, but very low to no levels of acidity.