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Hello All,
I wanted to share a recent article I published on more advanced concepts when creating fast soured beers with Lactobacillus. Lactobacillus 2.0 expands upon the concepts I wrote about in last year's Fast Souring with Lactobacillus, focusing specifically on commercially available cultures and topics such as pitching rate, culturing starters, as well as recipe and process design. I also added an easy to follow flow chart for Fast Souring Processes. Hopefully this is a helpful resource for craft brewers. I encourage any feedback or suggestions you may have!
Cheers!
Matt Miller
I wanted to share a recent article I published on more advanced concepts when creating fast soured beers with Lactobacillus. Lactobacillus 2.0 expands upon the concepts I wrote about in last year's Fast Souring with Lactobacillus, focusing specifically on commercially available cultures and topics such as pitching rate, culturing starters, as well as recipe and process design. I also added an easy to follow flow chart for Fast Souring Processes. Hopefully this is a helpful resource for craft brewers. I encourage any feedback or suggestions you may have!
Cheers!
Matt Miller