After several efforts at producing my "home brew", I think I finally got it right. Ky. Common is one of three distinct American beer styles, popular before Prohibition as the "poor man's beer" in northern Kentucky and southern Indiana. It appears that brewers took a distiller's grain bill, reversed the proportions of corn and barley, soured the mash and made a light bodied, refreshing ale, great for the heat and humidity of a Kentucky summer. Here's the one-gallon recipe: http://www.brewersfriend.com/homebrew/r ... cky-common I'd imagine part of the grain bill would have been brown sugar or molasses but this is the one I started with. The sour mashing procedure is as follows: Mash and run the wort into the kettle (I didn't want it in anything that wouldn't get sterilized later!). Pitch a few grains of uncrushed malt (I used a German Rye) into the wort at 90°, cover and hold it at that temperature - I used an electric blanket for heat. The wort will get bubbly and stinky, this is normal! After 18 hours, start your boil, everything in the kettle. It will stink but bear with it. Process normally from that point on. The result will be a tart beer with a distinct "funk" but it is delicious! I can see it described as a brown Berliner Weisse and will do a Weisse next Summer using the same procedure. Cheers!