So if Lacto doesn't like Oxygen, then adding it to work post-boil rather than pre-boil would be beneficial to it's thriving... right?
That said, if Lacto is hop-aphobic, at what point (IBU's) do the hops actually cause a problem for proper Lacto fermentation?
I ask because until now I've added lacto to un-boiled 2nd running's from my mash. But I'm thinking of trying a regular mash and wort-boil and then just running off my sour portion afterwards. I figure the IBU on the beer is only 7.2 which hopefully isn't enough to inhibit the Lacto, and the boil will drive off nearly all the oxygen so it'll have a much happier anerobic environment to ferment in.
Thoughts?
That said, if Lacto is hop-aphobic, at what point (IBU's) do the hops actually cause a problem for proper Lacto fermentation?
I ask because until now I've added lacto to un-boiled 2nd running's from my mash. But I'm thinking of trying a regular mash and wort-boil and then just running off my sour portion afterwards. I figure the IBU on the beer is only 7.2 which hopefully isn't enough to inhibit the Lacto, and the boil will drive off nearly all the oxygen so it'll have a much happier anerobic environment to ferment in.
Thoughts?