I have only used 'natural' lactobacillus, that is, inoculated wort with raw grains to achieve a very tart sour. In my last experiment, I soured a mash over a few days and the gravity had dropped from ...
My understanding is that it is somewhat of an inexact science/art to blend sours and especially to bottle condition them. For the latter, you would need to have a pretty extensive understanding of ...
Can anyone describe the general process you manage the levels of wild yeast in air? I'm thinking have a maltose solution exposed and measure the change in specific gravity of it over time while ...