Add about 100g uncrushed pale malt. This contain lactobacillius bacteria.
To avoid exposure to oxygen is it best to tranfeere wort to a container with oxygen trap and make sure to filled all the way up.
Keep it there for about two to three days. This allow the lacto bacteria to grow, souring the wort.
Sample PH with a PH meter give you better control.
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Last Updated: 2016-04-03 18:29 UTC
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Cost %
Fermentables
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Steeping Grains (Extract Only)
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$
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