How did this turn out? Brewed this a while back as an extract, but thinking of trying it again as an all-grain. Do you have the details of time and temp you used for the mash?
I'm fairly new to brewing and this will be my first sour attempt. What does "moved to 4C" mean? Is that move to a secondary? Do you think it would benefit to leave in primary longer?
Any thoughts on how long to bottle age for the souring?
Thanks!
