MyakkaRiver
Member
So I've never brewed a kettle sour due to fears that the lacto will survive in some random silicone line or on the pump impeller and infect a batch down the road. However, doing some quick research on L. Plantarum I see that it does not tolerate hops very well at all. Is there any sort of assurance that this is a tried and true method (given best sanitation practices) that whenever I brew a lacto-free beer (with any sort of moderate IBUs) for a later batch after using my system for kettle souring that it is unlikely to get infected?