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==I have a question about kettle souring==
Q: I used some hops and it didn't sour. Why?
A: Most lactobacilli are inhibited by small amounts of hops. This is especially true if the species is ''Lactobacillus plantarum''. As a general rule of thumb, NEVER add any hops until after the souring has been done.
Q: How do I kettle sour, why did my kettle sour turn out bad, or is this mold?