I've been debating making yogurt. My wife eats it as part of her diet and I've started having it lately as well. I am thinking of making some but since I know it uses lacto so I want to be somewhat careful, I'm thinking of making it upstairs since I do all the beer downstairs.
I doubt there is any more chance of a lacto infection from making it as there is from eating it and then brewing, since it has active cultures. I had an wild yeast infection back when I first started so I'd like to not let anything get ahold again. Anyone have experience?
"People should not be afraid of their governments. Governments should be afraid of their people." - V
Secondary: Shady Lord RIS, Water to Barleywine, Pumpkin wine, burnt mead
Kegged: Crappy infected mild
Bottles: Apfelwein, 999 Barleywine, Oatmeal Stout, Robust Porter, Robust smoked porter, Simcoe Smash