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This is a very broad question but here's some direction: ...and the usefulness of this answer depends on whether you are planning on starting a long term barrel project or a medium term sour beer or a very quick sour batch... Something is growing, but it is certainly changing the ratios of different critters. My thinking would be to split the starter up ...


Try getting the must pH to greater than 5,aim for around 5.4. Then add some extra yeast. Only do this if your addition of CaCO3 was not successfully fixed the pH.

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