Originally Posted by BacklitAvenger
I see. I was wondering because I've been told that lactoBs don't like high IBU beers. I'd rather not just add lactic acid in, I'd rather derive it from the malts if not from lactobacilli themselves. I was told they tend to work poorly in 10 to 20+ IBUs. Any workarounds you guys know of?
It's slightly inhibited, but if put a pure culture in there, and a lot of them, they are not going to have that big of a problem.