Editing Sour beer
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# Make unhopped wort. Boiling is optional but recommended. | # Make unhopped wort. Boiling is optional but recommended. | ||
# Chill, transfer to fermenter, and aerate as normal. | # Chill, transfer to fermenter, and aerate as normal. | ||
# Pitch both the yeast and ''Lactobacillus plantarum'' | # Pitch both the yeast and ''Lactobacillus plantarum''. | ||
# Ferment as normal, at 65°F (18°C) or higher. | # Ferment as normal, at 65°F (18°C) or higher. | ||
# Optional/recommended: Add hops when it reaches the desired sourness. ([[Dry hop]]s or [[hop tea]]) | # Optional/recommended: Add hops when it reaches the desired sourness. ([[Dry hop]]s or [[hop tea]]) | ||
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A [[Sour_beer#Lactobacillus_starter|starter for the Lacto]] is not necessarily required since a low pitch rate can be fine for co-souring. However, a starter is a good idea to ensure the culture is healthy enough to sour the beer quickly.<ref name=HBT/><ref name=sui/> | |||
===Post-sour method=== | ===Post-sour method=== |