As any all-grain brewer knows, a mash is a mixture of hot water and grain. A “sour mash” is a mash that has acid-producing bacteria in it. Most people associate the term
Written by Chris Colby
Issue: September 2000
Ten years ago, it was a rare homebrewer that cared what their mash pH was. Nowadays it seems like it’s a topic that everyone is talking about. If this intrigues you, check out this deep dive into pH meters and the nuances of mash pH.
The popularity of brew-in-a-bag type brewing systems has exploded over the last five years. Denny and Drew look at some factors to make the most of your brew day when using this style of system.