This is Edgar from Mexico
I hope you can understand me due to my English.
I brew a Tamarindo beer, this is a very common fruit in Mexico, and I decided to brew.
My question is, how do I know if I have infection with Lacto?
The point, Tamarindo is a very acid fruit, so every time that I brew pH is very low. But some of my friend told me that was infected with lacto. Because he tasted very acid.
Smelling wasn't bad, it was opposite.
However, I repitched the same yeast from tamarindo to another wort. And now I'm worried if I have two contaminated batches or not.
Do you kno some test to identify if my beer is ruined or not?