Lately I have been wondering about how the inhibition of lacto by IBU's is talked about on here. Normally people talk about using only 10-15 IBU worth of hops in their sour beers to avoid inhibiting the lacto activity. But is it the actual converted alpha acids that inhibit lacto?
As in, if you add half an ounce of Saaz at 60 minutes compared to two at 15 minutes and assuming the IBU's are the same; is it the same level of inhibition, or four times?
As I understand it, hops themselves have preservative qualities, not brought out by isomerization of the alpha acids. By talking strictly in terms of IBU's is it assumed you are only doing early additions?
As background: I am making (or trying to) my first sour using 3203 and used 0.75 oz of Nelson Sauvin in the last minute (trying to only get aroma). But now I realize I may have killed the bugs and I'm a bit worried. Others seems to be getting a noticeable sourness after a week using 3203, but mine is barely if at all noticeable.
As in, if you add half an ounce of Saaz at 60 minutes compared to two at 15 minutes and assuming the IBU's are the same; is it the same level of inhibition, or four times?
As I understand it, hops themselves have preservative qualities, not brought out by isomerization of the alpha acids. By talking strictly in terms of IBU's is it assumed you are only doing early additions?
As background: I am making (or trying to) my first sour using 3203 and used 0.75 oz of Nelson Sauvin in the last minute (trying to only get aroma). But now I realize I may have killed the bugs and I'm a bit worried. Others seems to be getting a noticeable sourness after a week using 3203, but mine is barely if at all noticeable.