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I dug out my old Papazian to see what he says on the subject, and came across a dusty old Appendix that covers Lactobacillus souring-- says that the appropriate sourness levels can be reached by adding about a half pound of cracked malt to the already-mashed grain (that is, reserve a half pound...

Hi, I'm trying a Sour for the first time... mostly done porters and pales up till now. I have a couple questions: Is all that aging really necessary? and can i use glass instead of a keg for the tertiary fermentation? and lastly, do I need to innocculate with any [I]L. acidophilus[I] or any...