Allow to sour overnight, check pH next day. Once it has reach good level of souring (3.5pH?) Cool tank to Fermentation temp (21C) Pull of 30L brink of soured wort and pitch yeast.
Oxygenate for 30-45min through Stone on FV
Dry Hop? Azzaca? Idaho 7?
Fruit??
Wine??
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Last Updated: 2024-09-27 18:52 UTC
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