
Originally Posted by
kmcd
Thanks for the replies! I understand there's no hard numbers in this, but I appreciate the advice nonetheless.
I was speaking with a lab tech at a much larger brewery who told me they've had canned batched come back positive for lactobacillus in the past, but after two weeks cold storage those cans are often clear of any infection. His explanation was that the cold temperatures can kill off lactobacillus before a significant amount of lactic acid is created. Does this sound right to anyone? I've never read or heard or experienced anything exactly like what he told me.