Home_alone1
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- Dec 6, 2017
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when you make a lacto starter does it multiply as fast as yeast and settle out pretty quick ? Or does is stay in suspension pretty much indefinitely. Reason I ask is a just made the worlds largest lacto starter with my Gose. I put 60 Swanson’s lacto tablets ( emptied ) into my boil kettle at 100 degrees and racked into my carboy 2 days ago , I now seem to have a metric ton of lacto trub ? I’ll take a pic in a min and post it here . This is my first time so I don’t know what I did right : wrong . It’s not yeast as it hasn’t fermented but it is white like the lacto was.
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