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I'm making my first American sour and will post some details about it.  The beer's base is an English Mild. The yeast used is White Labs Belgian sour Mix I (WLP655). Here's a video showing the level of yeast activity to start the homebrew:

 

 

 

I will post about this beers progress :D

 

 

Edited by BeerMan
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  • 2 years later...

A belated update. The beer came out good. It could have been more sour. I have paid more attention to lowering the ph so the lacto has a better environment to work. I have used a acidulated malt and/or  lactic acid to lower the ph. Also, have patience when making your sour beer. It can take months. If you want quick results you can do a kettle sour. Another benefit of a kettle sour is the limited possibility of contaminating your equipment/brewing area. 

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