re: Homebrewing: In-Process Thread

I break my whole kegging system down maybe twice a year and do a deep clean and replace lines.

I'm trying a kettle sour on my next brew. It'll be my first one. I'm wanting a low gravity, easy drinking beer for sitting on the back porch for Spring. I plan to brew up a pils/wheat based beer, and then transfer to a fermenter and hold at 95 with the Omega lacto blend for 24-36 hours. I'll then put it back in to my kettle and boil with a little hops, add some hibiscus, and then ferment with 3711. We'll see how it goes.