Will lacto continue to grow in kegs underpressure?
I made a bitter a while ago, and it tasted fine as i kegged it... but now it has a sour hint to it, and it tastes SUPER FINE .
Im just curious and may want to try to replicate this, could you just brew up a berlierwiesser and add 1 G to 4 G something else as you keg in order to sour it a bit?
I made a bitter a while ago, and it tasted fine as i kegged it... but now it has a sour hint to it, and it tastes SUPER FINE .
Im just curious and may want to try to replicate this, could you just brew up a berlierwiesser and add 1 G to 4 G something else as you keg in order to sour it a bit?