About three weeks ago I brewed a Brown Ale without any hops in the boil, then pitched a starter of Lactobacillus Plantarum into primary and allowed it to sour for 48 hours before adding yeast. The idea is to have a quick-turnaround (a few weeks instead of months or even years) sour beer.Apparently this isContinueContinue reading “Fast Souring with Lactobacillus”
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Counterpoint Brewing and Blending 