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Old 02-07-2014, 01:23 AM   #1
ChuckD123
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Default Is lactobacillus Aerobic, anaerobic, or facultative

Aerobic, anaerobic, or facultative in nature? Want to sour some strawberries for a wild ale down the road and want to know what conditions I need to introduce the bacteria? Any advice is welcome. THank you. What temp range is best to sour fruit at? I have no time frame. Just want to be successful.

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Old 02-07-2014, 01:30 AM   #2
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Anyone?

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Old 02-07-2014, 01:33 AM   #3
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7 minutes between question and bump has gotta be a new HBT record...

Cheers!

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Old 02-07-2014, 01:35 AM   #4
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Hahaha.

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Old 02-07-2014, 02:34 AM   #5
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Lacto is anaerobic...can't help you with anything past that

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Old 02-07-2014, 02:40 AM   #6
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Sounds good thanks.

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Old 02-07-2014, 03:00 AM   #7
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It's anaerobic, and FWIW I sour my veggies at around 70F and it works pretty well - mostly salsa and sauerkraut... not sure how that translates with beer since I haven't made a sour myself.

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