Annunciation_Dan
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- Joined
- Oct 22, 2013
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I am working on a Kentucky Common and cold crashed the fermenter at 1.015 (started at 1.045 with San Diego Super Yeast).
I then added Lactobacillus Delbrueckii to the secondary and am fermenting/aging at 70 degrees.
I understand that I am above the recommended IBU range for Lacto D, but at 20 IBU's I'm hoping it doesn't cause too many problems. How long will it take to sour for me?
I then added Lactobacillus Delbrueckii to the secondary and am fermenting/aging at 70 degrees.
I understand that I am above the recommended IBU range for Lacto D, but at 20 IBU's I'm hoping it doesn't cause too many problems. How long will it take to sour for me?