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The sour mash after 48h | by Sean Coates
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The sour mash after 48h

It doesn't come out well in the photo, but there's a definite scum floating on top. It smelled awful, and I tasted it (-:

 

I flooded the mash tun with CO2 to keep the lacto fermentation as anaerobic as possible (there's much less scum than when I did it in 2009).

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Taken on April 27, 2011