Changes

A: The biggest factor leading to lack of souring while using lacto Lacto is due to the amount of hops in your recipe. Even as much as 2-3 ibuIBU's will inhibit lactic acid production. Try brewing or kettle souring with no hops. See [[Sour WortingWort Souring]] for more information.

A: Brett only makes a beer "funky" and fruity. It does not produce a lot of acidity. You need to brew a beer using a lactic acid bacteria such as [[Lactobacillus]] or [[Pediococcus]]. Check out the [[Sour WortingWort Souring]] and [[Mixed Fermentation]] pages.

A: It depends on your species of ''Lactobacillus''. For example, ''L. plantarum'' (both the Omega Labs OYL-605 Lacto blend and plantarum probiotics) tends to prefer 70-95°F, and temperatures of 110°F+ can kill it. Check out our recommendations on the [[Lactobacillus#Culture_Charts|Lacto Culture Chart]], [[Alternative Bacteria Sources]], and the [[Sour WortingWort Souring]] pages.

A: We recommend against using shallow plastic tubs as coolships. Most plastics are not food grade. And those that are may not be food grade at boiling temperatures. Also, boil kettles provide suffficient sufficient cooling rates as long as outdoor temperatures are cold enough. If you are looking to mimic commercial processes, then a homebrew-sized boil kettle has a surface area:to volume ratio more similar to commercial coolships and will have a cooling rate more comparable to commercial producers. See the [[coolship]] page for more info.

We have two great pages that help you brew your first kettle sour. See the [[Sour WortingWort Souring]] page, and the [[Lactobacillus#Culture_Charts|Lacto Culture Charts]]!