Hi all, I have a few successful all grain BIAB batches under my belt and decided to try my hand at creating my own recipe. After a bit of research, here's my recipe + process for a kettle sour. https://www.brewersfriend.com/homebrew/recipe/view/1004243/blackberry-kettle-sour Everything makes sense to me except for how much lactic acid to add during the pre-acidification step. My plan is to add a few grams at a time and see how it goes, but from what' I've read it can be pretty potent and I could overshoot my target ph. I'll also be using Goodbelly Probiotic capsuls (found here) because I wasn't able to find the shots at my local grocery store. Please let me know if you see any red flags here or have any tips in general on the kettle souring process. Thank you for any help!