Keg sour with the Lactobacillus for four days @ 85°F (29°C).
The post Lichten My Hiney Lichtenhainer appeared first on American Homebrewers Association.
Keg sour with the Lactobacillus for four days @ 85°F (29°C).
The post Lichten My Hiney Lichtenhainer appeared first on American Homebrewers Association.