New beer, new techniques, new lessons. In our previous sours, we have been utilising our house culture to inoculate the wort with good bacteria in the kettle to produce that acidic goodness, but it comes at a cost that we kill the bacteria once their job is done. This time around, we decided to obtain some pure lactobacillus cultures and pitch them directly into the fermenter keeping the bugs alive in the finished product. The benefit in this new-to-us method allows for nuanced depth and character to the acidity and flavour profile. Being our inaugural batch using this method, we opted to keep things simple to understand the base flavours, character, and acidity levels.