Hi Folks, new to forum. Just started my third test in making an unhoped, raw ale. I've attached the recipe in case anyone can offer help of share ideas. Fran Opps, my file is not in a form allowed in the upload deal, will work on that.
It might help. Your best course of action is not allowing the infection in the first place, but that is hard to do in an ale that isn't brought to boiling temperature. I'd think the residual sugar would make it more drinkable, much like a sweet young wine is usually more drinkable than a dry young wine.Thanks CE, I did strain and bottle the brew in question and the grain waste was sour. In my other sour results, raw ale1 and 2, quests who drank it said it was like a sour ale they had at a brewery. If you know, will adding milk sugar at bottling cut the sour? Fran