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  1. Madbyrd

    Lactobacillus not present?

    So, admittedly this is my first attempt at souring a mash, but I'm worried I may have overlooked some part of the process. I'm just shy of 24 hrs in and the mash smells of a nice warm porridge...no funk, sour or foul smell whatsoever. I began by dissolving 1lb of Briess golden light DME in 2...
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