13,594
edits
Changes
m
updated "Sour Worting" to "Wort Souring"
* Don't sour mash. Its too risky for off flavors
* Limit CO2 and do not aerate before pitching
* Pitch [[Lactobacillus]] between 90F and 120F depending on your [[Lactobacillus]] strain or blend for ~ 1-4 days (for more details see the [[Sour WortingWort Souring]] page).
* Create a 1 liter Lacto starter for each 5 gallons at least 2 days in advance of brew day.
* Pitch [[Brettanomyces]] after cooling down after [[Lactobacillus]] fermentation phase