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Showing results for tags 'lacto'.
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While still a rookie compared to most on the forums, I've ran my share of runs and been fortunate but for the odd bacterial infection back in the "white bucket days". Unfortunately we have something in house that has infected an ferment later in the process over the holidays when we let a ferment sit. The mash was wheat, oats, rye and final pH 3.39 FG 1.002. Because of the holidays (and being unable to start the truck because of -31F weather), we couldn't strip it for two weeks. The pellicle showed up between day 12 and 14. Smell coming off of it is pleasant and fruity, but as expected with the pH it is sour. Curious about the infection, partly because of the ferment and also because of seeing it once when our "lauter bin" didn't drain properly. I am leaning towards lacto but humbly welcome input. Thanks