Brew day: 7/29/14. Mashed at 155 for 90 minutes. OG: 1.062. 90-minute mash at 155 F. 90-minute boil. After chilling, I added some of my Lacto-Only Sour Ale (along with a bit of its trub), which had been fermenting for a couple weeks. I also pitched a smack pack of De Bom Sour Blend and a pouch of Lactobacillus Brevis. 9/22/14: Transferred to secondary and added 14 oz. red tart cherries and 20 oz. of 100% red tart cherry juice.