13,594
edits
Changes
removed not about purging with CO2 for three stage fermentation
# Produce a low hopped wort (see the [[Mixed_Fermentation#Standard_Method|Standard Method]] above).
# After boiling the wort, cool it to 110-120°F (43.3-48.9°C), and run it into the fermenter.
# If possible, purge the fermenter of oxygen with CO2. Pitch a pure culture of [[Lactobacillus]], and if possible hold the temperature between 110-120°F (43.3-48.9°C) for 2-4 days (see the [[Sour_Worting#Souring_in_the_Primary_Fermenter|Souring in the Primary Fermenter]] page for more details).
# After 2-4 days, cool the wort to 65-70°F (18.3-21.1°C), oxygenate the wort, and pitch a starter of [[Saccharomyces]].
# After primary fermentation has finished, transfer the beer to a secondary vessel for aging.