Mar 22, 2023 · Both are fine methods for souring. Pro brewers initially went to kettle sours as it was “safer” for keeping cold side equipment free of bacteria (though risk is VERY limited as-is). Now, …

Souring bacteria is so easy to kill your boss sounds paranoid. Most lacto only creates lactic acid anyway I doubt you’d have to blend four acids to replicate it. I know a lot of folks who just fake sour with lactic …

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Feb 7, 2023 · I am following one of Bare Bottle Brew Co.'s recipes for a sour and I've noticed all of their recipes say to add 1 lb of raw malt, example below and link: 2 row malt (65%) White Wheat (35%) …

Mar 6, 2024 · Many articles recommend souring a Guinness clone by adding some acidulated malt to the grist. However, none of the posts I've seen talk about water treatment. What I don't understand …

If what's "souring" your experience is what's happening in the playthrough of OTHER people (whose playthroughs don't affect yours, btw) then maybe you should step back and re-evaluate how you …

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Sep 27, 2017 · Lacto Souring Tank So we’re sick of recircing our kettle sours and fighting both massive temp stratification, the waste of energy/water, and the fact that we can only sour and ferment one …

Nov 4, 2021 · Unless you live in the countryside, it’s not super common to cook sinigang with fresh tamarind as a souring agent since those knorr packets are super common nowadays.

Aug 12, 2022 · Different souring agents like tamarind, guava, calamansi, green mangoes, kamias can be used in Sinigang. But the most traditional way is to use boiled and mashed tamarinds. Short cut: use …