I posted about making a beer on the soured mash. Now someone has posted that the smell I described sounds like Lacto... THEN yoop commented in another thread about leaving warm mash over night and letting it sour producing lactobacillus...I like the way this stuff tastes but am I looking at bottle bombs from an infection even though it was boiled 2 hours?
Now I am worried about bottle bombs
- Thread starter OHIOSTEVE
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fineexampl
Well-Known Member
i'm assuming you boiled post-mash? if so, the boiling would ward off any live bacteria. you should be fine.
ChshreCat
Well-Known Member
+1 I thought you boiled it before fermenting. So that would give you the lacto character from the sour mash, but kill off the bacteria that caused it.
OHIOSTEVE
Well-Known Member
ok I am good then.. yes I boiled it for two hours after mashing then fermented.
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