There is a local brewery that kettle sours some of their beers and I have enjoyed their sours for their clean taste. I was looking to brew a Gose and thought about trying this technique. Is kettle souring just as simple as brewing up through the sparge, then pitching the Lactobacillus into the kettle? Also, how will I know when it is done?
It seems that many sour beers are being brewed these days that are clean, tart, and a great base on which to layer other flavors. At the 2015 Great American Beer Festival
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