I’m now looking to get into making sour beers, so I’ve been doing some research as I always do before starting into a new area of brewing. One interesting post that I came across on another site was a guy saying that he had soured his beers using lactobacillus probiotic pills. Now, obviously this isn’t lactobacillus delbrukei, but there are other strains out there, such as lactobacillus acidophilus, etc. Has anyone here tried using these other lacto strains? How have they turned out and how long did it to take to sour (and at what temperature)? Thanks!
Just don’t use yogurt. We had several Parmesan cheese Berliners this year at our local home brew competition.
Actually, I had an idea last night. What about adding in a small amount of lactose for the lacto bugs to eat? I’m thinking about doing a concentration series in 1 gal jugs to see how it turns out. Thoughts?
