I’m about to brew my first sour. How much Lacto should I use for a 5 gallon batch?
What are you using to sour it?
If you’re doing a kettle sour, you’ll more than likely want to make a starter for your lacto, but it really depends on which strain you’re using. If you’re doing an aged sour, it isn’t quite so important.
When I use good belly I don’t make a starter.
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