If you ain’t first, you’re last Ricky Bobby
- Jan 15, 2017
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I personally use lactic acid but either will work. And no, I do not kettle sour, I also co pitch. If I’m using solely lacto tO sour I’ll actually Pitch my sac first so I can get some yeast character in the beer and will pitch the lacto 36-48 hours after. Lacto only typically eats less that 5 GU points on its own so I don’t find the need to pitch it first. Idk if you’ve followed this thread but it’s got some solid info Fast Souring - Modern MethodsAre you doing Kettle Sours? I've been doing Co-Pitch Sours, so I add LAB before I add Sacch yeast. Lowering the ph to 4.5 prior to pitching LAB inhibits unwanted bacterial growth since it may be a couple days before I add my primary yeast.
Are you using lactic or phosphoric acid to get down to 5.0-5.1?