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added a note on possible stuck or slow sparges on large scale pro systems.
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 the boil 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.
=== Unwanted Microbes ===