brewmeister13
Well-Known Member
So recently I picked up an infection. Luckily it looks to be confined to only a single mason jar. However, said mason jar nearly blew its lid in the refrigerator.
Since it smelled and tasted good I decided to keep it for later use. I poured it into a quart sized container and topped it up with apple juice and a touch of yeast nutrient. I then placed it in the fridge. The next day it's kicked up a krausen and is souring, this at about 44F. Anyone ever see a lacto strain capable of souring this quickly and vigorously at such a low temp?
Since it smelled and tasted good I decided to keep it for later use. I poured it into a quart sized container and topped it up with apple juice and a touch of yeast nutrient. I then placed it in the fridge. The next day it's kicked up a krausen and is souring, this at about 44F. Anyone ever see a lacto strain capable of souring this quickly and vigorously at such a low temp?
