kinkothecarp
Well-Known Member
We've all heard about souring part of the wort and then fermenting - but what about pitching lactobacillus in, say, 24 hours before you pitch the yeast? Will this develop some sourness and maybe shorten the time that it'll need to age? I mean the actual boiled wort, and not some wort that's been soured and reboiled. So, instead of pitching yeast, I'm going to pitch the bugs, then the yeast.