Well I've recently gotten into sour beers and i love them. So time to make one. I see there are basically 3 ways of doing this, sour mash, pitching of lacto, and adding lactic acid post-mash. I've been reading up on the three options and clearly adding lactic acid is the easiest and shortest, but doesn't seem to be as good of a choice; doing a sour mash is more work, but is difficult to control and can yeild a good, or maybe bad beer; and pitching of lactobaccilus is also easy and yeilds perhaps the best results but takes a loooong time. I would rather just add lactic acid, because it's so easy and takes the least amount of time.
My question is what do you recommend for a first time sour brewer? I just can't imagine myself being able to wait that long to see the fruits of my labor.
My question is what do you recommend for a first time sour brewer? I just can't imagine myself being able to wait that long to see the fruits of my labor.