Rehydrate one teaspoon per five gallons of wort in a cup of water for 12-24 hours, and then add it to the kettle within the last 10 to 15 minutes of the boil.
You can add lactic acid after primary fermentation to make your beer taste sour. If you are looking to make a more traditional ‘sour beer‘ then the role of Lactobacillus…
Rich in texture in an enduring, bright yellow-orange shade, the Oregon Fruit Mango Puree cuts an impressive appearance. The experience continues with tropical aromas and…