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souring    音标拼音: [s'ɑʊɚɪŋ]
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souring
n 1: the process of becoming sour

Sour \Sour\, v. i. [imp. & p. p. {Soured}; p. pr. & vb. n.
{Souring}.]
To become sour; to turn from sweet to sour; as, milk soon
sours in hot weather; a kind temper sometimes sours in
adversity.
[1913 Webster]

They keep out melancholy from the virtuous, and hinder
the hatred of vice from souring into severity.
--Addison.
[1913 Webster]


Souring \Sour"ing\, n. (Bot.)
Any sour apple.
[1913 Webster]


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  • Souring a beer with acids : r Homebrewing - Reddit
    Lactic is the standard souring acid It's strong stuff so definitely do the small scale test you mentioned A couple tablespoons for 5 gallons is a good place to start Malic acid isn't really used for flavor in beer It is more for adjusting the mash PH For flavor reference, malic acid is the acid that makes Warhead candy sour
  • Kettle vs traditional souring : r Homebrewing - Reddit
    The complexity you're referring to comes from souring on the cold side, not the kettle For example, an extended fermentation with Brett, or wild mixed ferments If you sour in the kettle, there's not a lot of room for secondary souring, pH-wise While the two aren't necessarily mutually exclusive, kettle souring is a must if you want to add hops
  • Kettle Souring: Whats your process? : r Homebrewing - Reddit
    Souring takes between 24-36 hours The yeast culture i've been using is a blend of a saison strain and a few brett strains that works incredibly fast clean, so they're usually fermented out to dryness in about 3 or 4 days
  • Anyone using acid blends to make fruited sours? : r TheBrewery - Reddit
    Souring bacteria is so easy to kill your boss sounds paranoid Most lacto only creates lactic acid anyway I doubt you’d have to blend four acids to replicate it I know a lot of folks who just fake sour with lactic acid in the kettle and it’s passible, especially when fruited
  • Soaring Spelltome Class Combination Checklist : r wow - Reddit
    100 votes, 60 comments 2 6M subscribers in the wow community World of Warcraft on Reddit!
  • Switching from kettle souring to Philly Sour or Sourvisae
    Recently changed to Lactoplantarium from fermentis Previously was souring using live culture drinkable yogurt and keffir 40 1L bottles of the stuff for a 60bbl batch The lactoplantarium gives us better consistency and we lose that sour dairy profile 24-48 hour souring time
  • Wind-Souring Valorous vs Champion of Streetwise Boxing
    I got curious if the upcoming Wind-Souring Valorous will finally get some usage, so I calced the difference between it and Champion of Streetwise Boxing Don't use it It's still pretty bad It does more damage for Intuit: Cull but then loses damage literally everywhere else It's not worth for damage
  • Kettle souring vs. acidulated malt : r Homebrewing - Reddit
    As u bender0877 says, acidulated malt is for pH adjustment, and cannot effectively be used as a substitute for sour mashing or kettle souring Edit: If you want exact control of your acidity, then do a normal mash, run off your wort, and then add 88% lactic acid per formula (many people say Bru'n Water gives results fpr this application that
  • Kettle Souring? : r Homebrewing - Reddit
    Notes dump on fast souring kettle souring technique These are kind of sketchy as I was furiously trying to type on my iphone while also trying to pay attention: Fast Sour Kettle Sour a-la Vincent Von Couch from Odd 13: Lacto starter grown up in a 4:1 wort to apple juice solution Mash as normal
  • Lactobacillus Casei For Souring? : r Homebrewing - Reddit
    Lactobacillus Casei is fine for souring i added some probiotic pills in 1 gallon of wort and put the carboy in a pot and filled the pot with watr and put my sous vide in it and kept the temp at 110 for 3 4 days brought it down to 3 6 and I just pitched yeast when it dropped to 75 (no boil) it soured down to 3 4 roughly after the yeast





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