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Sour beer

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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