I have a brew in my que that's a kettle sour. I'll probably need 24-36hrs in a pot with Lacto.
Any suggestions on how to plan this? Part 1 is about a 1hr brew day, mash and add lacto.
Then 24-48hrs will need constant heat to maintain 80 degrees. I can do this with a heat blanket.
The following brew day runs like a regular 5hr brew day.
My concern is tying up a brew station or a pot for 24-36hrs.
Let me know what you think. I'm also happy to coach anyone interested in the American Gose style and happy to have anyone along that wants to watch.