Fourstar
doG reeB
- Joined
- 31/10/07
- Messages
- 6,150
- Reaction score
- 40
I have been doing some readings on Sour ales, lambics, Flanders Reds etc.
One thing that jumped out at me with my morning Yakult at work is ITS LOADED with...
Lactobacillus!!
Is there any issue with using the l. casei strain? Have I jumped into the deep end too quickly? Seems like it would be a hell of allot better than using yogurt in brews to get some sourness as its loaded with it!
I also saw on the Yakult website if it is stored above 4 deg for an extended time it will become sour! So I guess its a step in the right direction.
In a 23L batch its merely 0.2% of total Fluid for 1 bottle so the side effects of the milk etc I think would be almost untraceable.
Any ideas? Anyone tested this theory?
One thing that jumped out at me with my morning Yakult at work is ITS LOADED with...
Lactobacillus!!
Is there any issue with using the l. casei strain? Have I jumped into the deep end too quickly? Seems like it would be a hell of allot better than using yogurt in brews to get some sourness as its loaded with it!
I also saw on the Yakult website if it is stored above 4 deg for an extended time it will become sour! So I guess its a step in the right direction.
In a 23L batch its merely 0.2% of total Fluid for 1 bottle so the side effects of the milk etc I think would be almost untraceable.
Any ideas? Anyone tested this theory?