No lie, listening to this podcast about Berliner's and Jamil just said that adding Lactic Acid to the keg after normal fermentation to achieve the sourness is akin to microwaving a steak. Sure you can do it but it kind of tastes terrible. Figured that was fitting for the F/D board.
quote: How confident are you in the open air fermentation not totally fricking it up?
This confident.... I really have no clue. I want to move to that so that I can up my production volume without buying any new equipment. My farmhouse wit isn't ready for bottling and is tying up my carboy. I have a bucket that I wasn't planning on using but figured it would work for open fermentation.
I am just killing time at the office until I can go home and brew. Going to try the Berliner Weisse out since its a short boil time and its a friday night. Friends are coming over to drink/brew/watch Sharknado. So I dont want to have to be outside for 45 mins more.