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* Don't sour mash. It's too risky for off flavors
* Limit CO2 and do not aerate before pitching
* Pitch Cool down and pitch ''[[Brettanomyces]]'' after cooling down after ''[[Lactobacillus]]'' fermentation phase
* Pitch [[Lactobacillus]] between 90°F and 110°F depending on your ''[[Lactobacillus]]'' strain or blend for ~ 1-4 days (for more details see the [[Wort Souring]] page).
* Create a 1 liter ''Lactobacillus'' starter for each 5 gallons at least 2 days in advance of brew day.