storunner13
Well-Known Member
So...just thinking about the 'common knowledge' (or at least common after reading Wild Brews and other 'Funk' blogs) that Lactobacillus is 'IBU-phillic' - or, is unable to reproduce when in an environment with high IBUs.
Do we know that it is the IBU contribution of hops which inhibits Lactobacillus?
Here's what I'm reasoning--
Lambics use aged hops which have very little bittering potential. However, they use large quantities to inhibit Enterobacter and Lactobacillus. It is suggested (or perhaps known empirically) that the other compounds in the hops contribute to inhibiting these organisms.
Therefore - 1oz of aged hops would not be as inhibitory as 3oz of aged hops..
So, using .5oz of hops with high AAs could contribute the same number of IBUs as 1oz, albeit inhibiting Lactobacillus less.
It's very possible I'm missing an important idea about the alpha acids, beta acids, humulone, cohumulone, essential oils, or some other part of the picture which is skewing how I'm looking at the inhibitory aspects of hops.
*Cross Posting on Babblebelt*
Do we know that it is the IBU contribution of hops which inhibits Lactobacillus?
Here's what I'm reasoning--
Lambics use aged hops which have very little bittering potential. However, they use large quantities to inhibit Enterobacter and Lactobacillus. It is suggested (or perhaps known empirically) that the other compounds in the hops contribute to inhibiting these organisms.
Therefore - 1oz of aged hops would not be as inhibitory as 3oz of aged hops..
So, using .5oz of hops with high AAs could contribute the same number of IBUs as 1oz, albeit inhibiting Lactobacillus less.
It's very possible I'm missing an important idea about the alpha acids, beta acids, humulone, cohumulone, essential oils, or some other part of the picture which is skewing how I'm looking at the inhibitory aspects of hops.
*Cross Posting on Babblebelt*