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Old 08-04-2009, 04:27 PM   #1
msheraw
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Feb 2009
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I have heard that using lacto in the mash tun will ruin affect any batches after that because it stays in the system. I doing some research and how can you make a sour beer without comprimising the flexibility of your system for future batches??

Also I was looking for a good recipe for a sour fruit beer, maybe peach or strawberry?

Discuss!




 
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Old 08-04-2009, 04:30 PM   #2
Yooper
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Jun 2006
UP of Michigan, Winter Texan
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Quote:
Originally Posted by msheraw View Post
I have heard that using lacto in the mash tun will ruin affect any batches after that because it stays in the system. I doing some research and how can you make a sour beer without comprimising the flexibility of your system for future batches??

Also I was looking for a good recipe for a sour fruit beer, maybe peach or strawberry?

Discuss!

Well, since you boil the beer after you mash it, I don't see how a regular mash can be soured by using the MLT afterwards. I mean, grain is already loaded with lactobacillus- that's why wort is boiled (well, that and for hops oils isomerization) and why you don't crush grain where you ferment.
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