Sour beer by adding lactic acid

Any of you guys interested in setting up some tests to look at the effect of this? Yeasts, clean or brett, hops, hop schedules? This is just starting to be explored, and I think it would be a lot of fun. If so, let’s start a separate thread!


Sorry to the OP for the threadjack, but I think we have uncovered some great information on this here thread!