worlddivides
Well-Known Member
I did a ton of searches for this and, while I could find info on Brett, I couldn't find any definitive info on Lactobacillus and Pediococcus.
It seems that Brett tends to have alcohol tolerances that range from 10% to 18% (with a few less common strains being below 10%), but I couldn't find any info whatsoever on Pediococcus. A lot of places "anecdotally" said that Lactobacillus has a really low alcohol tolerance (some even giving ABVs as laughably low as 3% or 4%), but I find that incredibly unlikely since there are commercial sour beers at 8%, 9%, 10%, and even higher that use Lactobacillus in the souring process.
So, I was wondering if anyone has any info on the alcohol tolerances of Pediococcus and any "real" alcohol tolerances for Lactobacillus.
It seems that Brett tends to have alcohol tolerances that range from 10% to 18% (with a few less common strains being below 10%), but I couldn't find any info whatsoever on Pediococcus. A lot of places "anecdotally" said that Lactobacillus has a really low alcohol tolerance (some even giving ABVs as laughably low as 3% or 4%), but I find that incredibly unlikely since there are commercial sour beers at 8%, 9%, 10%, and even higher that use Lactobacillus in the souring process.
So, I was wondering if anyone has any info on the alcohol tolerances of Pediococcus and any "real" alcohol tolerances for Lactobacillus.