Will lacto continue to grow in kegs underpressure?
I made a bitter a while ago, and it tasted fine as i kegged it... but now it has a sour hint to it, and it tastes SUPER FINE .
Im just curious and may want to try to replicate this, could you just brew up a berlierwiesser and add 1 G to 4 G something else as you keg in order to sour it a bit?
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Lacto is very hop-averse. So you could probably get away with blending the berliner into the hoppy beer, and keeping it cold. That said you might consider adding the berliner to the end of the boil to kill the lacto. Another option would be to add some 88% lactic acid to the beer to get the sour twang you are looking for.
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Lacto?
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and may want to try to replicate this, could you just brew up a berlierwiesser and add 1 G to 4 G something else as you keg in order to sour it a bit?
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