2-5 minute boil. Pasteurize wort to prevent contamination
Adjust wort pH
Adjust wort pH to 4.2-4.5 by adding food grade lactic or phosphoric acid to help protect against unwanted microbes and promote head formation/retention
Adjust wort temperature
Adjust wort to ideal temperature for inoculation of Wildbrew™ Sour Pitch. 35-38C (95-100.5F) optimal but 30-40C (86-104F) will result in effective souring
Flushing the wort with CO2 can help prevent aerobic contaminates
Inoculate Wildbrew™ Sour Pitch
Using a rate of 10g/hL inoculate wort with Wildbrew™ Sour Pitch.
Once inoculated in ideal conditions souring will be achieved in < 24 hours but greater sensory complexity can be achieved at 48 hours. It is recommended to measure and assess pH, TA and flavor throughout the souring process.
Boil soured wort
Once the soured wort is boiled and sterilized it can be safely transferred to FV without risk of downstream contamination
Transfer wort to Fermentation Vessel and pitch an appropriate brewing yeast. Proceed with fermentation in standard/recommended conditions.