CopperWolf
Member
So my wife has tasked me with making her a Sour Blueberry Cobbler style beer. She has had one from a local brewery she loves but they are always sold out. So I'm going to try my hand at making a small batch til i can get the taste to what she likes. I'm just having a hard time trying to decide which Lacto to use. I have done a good amount of reading on the topic but i can't seem to find if one is better than the other at giving the sourness better than the other without any off flavors. I have been looking at the Lallemand wild brew sour pitch, the Good belly, or the Swanson L PLantarum capsules. Will all of these do the same or is one a better use than the other.
Then my second question is will doing a Co-Souring be easiest or would a kettle sour work better? I know allot of this is trial and error but i was wanting to ask and see what others had better luck with.
Then my second question is will doing a Co-Souring be easiest or would a kettle sour work better? I know allot of this is trial and error but i was wanting to ask and see what others had better luck with.