Ok, so, questions on bug growth.
It has been indicated that neither cold nor pressure will retard the souring process... is this true? (it HAS to stop at freezing...) what levels would you have to hit to stop it? Do they slow it down? would pasteurizing help?
Im just curious mostly
It has been indicated that neither cold nor pressure will retard the souring process... is this true? (it HAS to stop at freezing...) what levels would you have to hit to stop it? Do they slow it down? would pasteurizing help?
Im just curious mostly