Changes

Sour Worting is a process in which [[Lactobacillus]] is given a "jump start" to creating lactic acid in a batch of wort before the primary fermentation is started by pitching yeast. There are several variations on this method, including souring in the boil kettle or another vessel besides the primary fermenter, and souring in the primary fermenter. There are also variations on how to add Lactobacillus to the wort, as well as choosing whether or not to heat pasteurize the wort before adding it to the primary fermenter. Many brewers prefer this process over sour mashing [[Sour Mashing]] because the process can be easier to control. When conditions are controlled properly, a clean sour beer can be produced very quickly. When the soured wort is heat pasteurized, this is also a great method for making sour styles of beer with a lot of residual malt sweetness, such as sour barley wines.