I started my first kettle sour, a sour saison. How long should I let it go for?
I used unmilled pilsner malt for the lacto and have it on my stove top on low which is holding it about 116* f. How long have you guys let it go for with good results?
I used unmilled pilsner malt for the lacto and have it on my stove top on low which is holding it about 116* f. How long have you guys let it go for with good results?