Recent content by drtskrtsourboi

On my first attempt right now, about 6 day’s into a post sour with ebbelgarden Kveik and lacto blend from escarpment. Went to transfer the batch into two halves to age on different fruits. When I opened up the fermented it smelled like vomit. I was reading online that this is buytric acid. Did I...

Thanks for the reply! I will keep all of these things in mind. Is there an ideal temperature for the renew life flora ultimate or will it work at any temperature between 65-98 degrees Fahrenheit? Do these temperatures change the flavours/aromas produced? Cheers, drtskrtsourboi

Thanks! I purchased a Renew Life Ultimate Flora pack of 30 with 30 billion active cultures. Here is a picture of the lacto it contains and others: Do I need to worry about any of the other lactos/ingredients for flavouring or hop resistance? It seems like quite a large amount of l. plantarum...

I have read that light toasting the coconut flakes can help mitigate that a bit, but I do know it is a problem. I was hoping the oats and wheat malt would offset that issue a bit as well. I will look into this more. I would be okay with the fruit flavour being dominant. I just don't want the...

Thank you for your quick and detailed response. I really appreciate it! If I am increasing oats to 20%, should I decrease my wheat malt or the pilsner malt? Or just leave my pilsner and wheat malt the same and increase the amount of oats? And the 8-12 hours for the lacto starter will be long...

Thank you for this thread. This is the first place where I could find a method using lacto that was quick and the process I was hoping to use. I am attempting my first sour and wanted to use the following adapted recipe. Any feedback on the ingredients/their amounts/how long etc. I recently got...