Sour worting / Kettle souring with Lacto probiotics:

[Simon_]

Oh yeah definitely tart. that's what I meant by like Apple juice rather than apple flavour. Sweet initial taste like honey and then strong but not extreme tartness. I chucked in 4 more Bio-cult last night once it had cooled to 42c so I'd expect it to be nice and low this evening. It had cooled to 37c this morning and is continuing to cool (fermwrap is dead).

My plan now is to rack 12-15L to demijohns now without another boil and pitch wlp029. I thinking of keeping 3-6L in the corny under pressure as a lacto starter at ambient temp until I can make up more wort for it in a couple of weeks. I'm thinking the wort in the corny should be safe as it's anaerobic and should be a somewhat increasingly low pH. Does all that sound sane and safe?

[Simon_]

Yeow! 3.36. tastes good

[armedcor]

Hop bomb are you responsible for the GB  citrus sour? That is one of the best beers I've tasted in a long time!

[Hop Bomb]

Heathen & Godspeed are mine (8 bu hops & saison yeast ph3.2). Desperate Mile & Maybe Next Monday are Chris's (US hops & american ale yeast ph3.4).

[armedcor]

Aw it was the maybe next Monday I had. Beautiful beer!

[nigel_c]

Godspeed is a fantastic beer. Nice and tart nut but full of fruity juice.
Really nice.