Thanks for that link, it looks like Lactobacillus will ferment Lactose, interesting. I was looking for something that Sach can't ferment but lacto will.
If you use a sacc strain with poor attenuation there should be enough sugar left over for some lactic acid production. I guess it depends on how much acid you are trying to get in the beer.
Thanks for that link, it looks like Lactobacillus will ferment Lactose, interesting. I was looking for something that Sach can't ferment but lacto will.
I've not tested it since that thread, but I'm still fairly convinced that lactose would be a good way to get some sugars to the lactobacillus and kick it off without having to worry about ABV/FG/etc. Of course I don't know at what max the lacto might go on the lactose, so if you were to put in too much lactose you'd have some residual.
Anyway, still speculative but I see no reason it wouldn't work.
I emailed Wyeast to get their opinion on Lactose and Crystal malts. I'll report back with any good info. In the mean time I'll try a lacto starter with lactose and see how it goes.