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Sour mashes typically last between roughly 12 hours and 3 days. After the mash has reached the desired acidity the wort is separated from the grain and boiling and fermentation are carried out as normal.
Some professional brewers have reported stuck or slow sparges when performing a sour mash. This generally isn't a problem on the homebrew scale. Adding rice hulls and resetting the grain bed will help resolve the issue <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/992202820807932/?comment_id=993485744012973 993343157360565&comment_tracking=%7B%22tn%22%3A%22R0%22%7D Conversation with professional brewer Anthony Accardi on MTF.]</ref>.
===Unwanted Microbes===