bhatchable
Well-Known Member
Last night I started flyangler's spurhund zunge and pitched a white labs lactobaccilus d at 120 degrees. Should the bucket have an airlock on it? does lacto show visual signs, like a krausen of some sort? I want it to be on the puckering side of sour, I'm thinking like 48 hours or so before I pitch sacc. any insight'd be great