Editing Sour beer
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* Increased levels of magnesium and sulfate may be helpful to increase perceived sourness, as would lower levels of sodium.<ref name="Neta"/> | * Increased levels of magnesium and sulfate may be helpful to increase perceived sourness, as would lower levels of sodium.<ref name="Neta"/> | ||
* Increase the carbonate/bicarbonate in your brewing water (yes, higher alkalinity). It might be beneficial to add [[calcium carbonate]] (or possibly calcium lactate, potassium carbonate or sodium bicarbonate) directly to the fermenter; this is somewhat untested but results have been promising. (See the Science section below) | * Increase the carbonate/bicarbonate in your brewing water (yes, higher alkalinity). It might be beneficial to add [[calcium carbonate]] (or possibly calcium lactate, potassium carbonate or sodium bicarbonate) directly to the fermenter; this is somewhat untested but results have been promising. (See the Science section below) | ||
* A more "natural" way to increase the buffering capacity and therefore sourness is to perform a step mash starting low (45-52 °C), and adjusting pH to around 5.3. This step increases both the dissolved proteins and phosphates, both of which acts as buffer systems in wort/beer.<ref name=sacher2>Sacher B, Becker T, Narziss L. [http://www. | * A more "natural" way to increase the buffering capacity and therefore sourness is to perform a step mash starting low (45-52 °C), and adjusting pH to around 5.3. This step increases both the dissolved proteins and phosphates, both of which acts as buffer systems in wort/beer.<ref name=sacher2>Sacher B, Becker T, Narziss L. [http://www.lowoxygenbrewing.com/wp-content/uploads/2017/04/pddvxvf.pdf Some reflections on mashing – Part 2.] ''Brauwelt International.'' 2016;6:392–397.</ref><ref name=Peyer/> | ||
===Adding acidic complexity=== | ===Adding acidic complexity=== |