klowneyy
Well-Known Member
Lactobacillus adds a milk/cheese flavor that Acid malts or any other acid will not give you. It is a different flavor profile. Sorry should of just said that in the beginning.
also forgot to mention a very important fact! When dealing with lactobacillus it is very sensitive to ibu's people argue on either keeping it under 25 or 10 ibu's for better results. I've gotten best results with under 10 myself. Hops fight p.h levels and sourness in beer because hops are naturally sanitized and doesn't affect the wort. But can fight off bacteria and make it hard for lactobacillus to grow and thrive.
also forgot to mention a very important fact! When dealing with lactobacillus it is very sensitive to ibu's people argue on either keeping it under 25 or 10 ibu's for better results. I've gotten best results with under 10 myself. Hops fight p.h levels and sourness in beer because hops are naturally sanitized and doesn't affect the wort. But can fight off bacteria and make it hard for lactobacillus to grow and thrive.