Originally Posted by Formito
So this is a follow up to another thread that I just started. But long story short, I had a czech pils batch with lactobacillus which resulted in hazy, chunky, very sour beer. Before I realised what had happened(during the first batches lager period), I washed the yeast, stored it in the fridge for a few weeks then used it in a light american lager. This new lager went fresh off a 2 day starter and has been lagering for 2 weeks. I know the general advice is just "taste it" and move on from there but has anyone else had this happen? and is there anything i can do to save my new or old beer?
No, I don't think there is anyway to separate bacteria and yeast, at least in a homebrew setting.
If your lager is now contaminated, you could try killing the lacto with campden tablets. I'm not sure it would work, but if you're kegging it, it might be worth a try. You can't fix any souring that has already occurred, but you might be able to keep it from worsening by using the campden before kegging the beer.