Video Tip: Harvesting Lacto from the Kettle
In this clip from our full video course on kettle-souring, Resident Culture's Chris Tropeano discusses pulling lactic bacteria from the bottom of the kettle for re-pitching in future beers.
Chris Tropeano, cofounder and head brewer at Resident Culture in Charlotte, North Carolina, covers the ins and outs of making tart but tasty and complex beers using the kettle-souring method.
In the full 54-minute video, Tropeano covers:
- recipe formulation
- various souring methods
- how hops affect souring
- ideal brewing equipment
- souring process and boiling
- adding adjuncts
And much more.
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