slarkin712
Well-Known Member
I need some advice. I have an 11 month old packet of Omega Yeast Labs Lacto blend. It has been stored at ~35F since I got it fresh from Omega. I want to make a gose with it. Anyone have any idea how viable this Lacto is? I want to make a starter and brew the beer using kettle souring, but I want to pitch the appropriate number of cells. Should I make a small starter (100mL) and then step up to a large starter or just make a large starter with the assumption that the Lacto will eat up as much as it can regardless of starter size? I have a pH meter, so I track pH to see if the Lacto is finished. Any guidance is appreciated.