Mash the grains like you would for any all-grain recipe. After running your wort in to the boil kettle, bring the wort to boiling for at least two minutes to kill off any bacteria from the grain.

DO NOT use any hops at this time.

Terminate the boil after two minutes and let the wort cool naturally to ~95 degrees F. If you can keep the wort in boil kettle, do so, or transfer into a stainless steel vessel that can be kept at temperature for at least 36 hours.

A reptile heater with temp controller can work, as can wrapping with warm towels. Attempt to prevent excess oxygen from entering vessel by purging with c02 before closing if possible, and cover with plastic wrap after pitching the Lactobacillus bacteria.

After 36 to 48 hours your wort should smell sour and tart. If you can measure pH, ensure that the pH is around 3.5. If not, let your nose be your judge.

Once the beer is sufficiently sour to measurement or taste, return the soured wort to the boil kettle and execute a regular boil schedule with your 60 minute and 10 minute hop additions. Cool to ale temperature and pitch K-97 in primary fermentation.

After primary fermentation is complete transfer the beer to your bottling bucket with 7.2 oz of table sugar and the 4oz cherry flavoring and bottle.