Bacteria blends, bifidobacterium, strep, acidopholus
Does anyone know if any of the following bacteria are known for high diacetyl production:
Lactobacillus delbrueckii subsp. bulgaricus
I want to brew a slightly sour Wit, but didn't plan ahead very well and all I have is a yogurt starter that contains a blend of those. Any insight into functionality here?
Pediococcus is the big diacetyl culprit. I don't know about the first and last on the list, but the two lactos are ok.
If you just want a slightly sour wit, you also have the option of using sour malt or a small amount of 88% lactic acid.
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