Looking for tips on storing lacto between kettle sour brews. I have harvested sour wort off the kettle before bringing it up to a boil a few times but have had inconsistent results when repitching. Hoping to get some tips from others who regularly brew kettle sours. Do you store the lacto wort warm or cold? In a keg, brink, carboy? How long can you store it and expect it to be healthy? Do you feed it fresh wort during storage?
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