Understanding Lactobacillus
- Thread starter Waylit
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avidhomebrewer
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ReverseApacheMaster
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If you use a sacc strain with poor attenuation there should be enough sugar left over for some lactic acid production. I guess it depends on how much acid you are trying to get in the beer.
shanecb
Well-Known Member
I've not tested it since that thread, but I'm still fairly convinced that lactose would be a good way to get some sugars to the lactobacillus and kick it off without having to worry about ABV/FG/etc. Of course I don't know at what max the lacto might go on the lactose, so if you were to put in too much lactose you'd have some residual.
Anyway, still speculative but I see no reason it wouldn't work.
