From what I understand, this is an entirely new genus of yeast, or maybe just new species...not sure.is this a less aggressive relative of a lambic sour.
Sounds like folks are getting good souring with one pack in a 5-gallon batch, right? I was worried about this and considered only doing a 3-gal batch, but now my 3-gal carboys are taken by a mead split into secondaries.
Also, most people seem to be doing recipes they could have done with kettle sours. If I’m going to have to dedicate “non-clean” equipment to using this yeast, I’m going to use its full potential to sour a hoppy beer. Anyone tried it with an IPA yet?