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Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Lactobacillus
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Old 01-26-2012, 03:01 AM   #1
rhern053
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Default Lactobacillus

I have a berliner weisse in a keg at fridge temps (40ish). Will the lacto in the beer continue to sour or drop out and cease operating like saccharomyces?


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Old 01-26-2012, 04:55 AM   #2
ReverseApacheMaster
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It should not be active at those temperatures.
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