Sheepdogbrewer
New Member
- Joined
- May 7, 2018
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I decided to try to do a quick sour beer. My grain Bill is 9 lbs pilsner and 4 lbs wheat malt. I mashed in as usual and added 100 billion cells of lacto (good belly juice). I added lactic acidosis to get 4.5 PH prior to pitching the lacto. Temp has been an issue but I found something that works. Most of the post I have read say 16 hours. I am about to I hours in and the PH is 4.3. Just looking to see if I missed something or is this normal?
