I was pondering the idea of making a sweet/milk stout but doing a little twist in the end, make it sour. I have made a milk stout before and I know that yeast will not digest lactose. I know that brettanomyces will digest lactose. My question is this if I add lactobacillus when the beer is racked to secondary fermentation will it digest the lactose sugars and give the sour taste I am looking for?
Lactose fermentation and lactobacillus
- Thread starter DReimerMT
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