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Looking for some feedback as a new brewer. I brewed a dry-hop sour recipe which I bought as an all grain kit and was very happy with the first time around. I wanted to repeat the recipe and this time I ordered the ingredients individually from a local supply store and I had to choose a...

I am just getting my toes wet with homebrewing, but I already know that I'll be predominantly making kettle sours. I've done a lot of reading on the process, which includes an initial fermentation with lacto at a higher temp, then a secondary fermentation with the regular yeast at regular...