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Matt “Dr. Lambic” Miller
Sour Beer Blog
450 Reigle Rd
Marysville, PA 17053
(717) 693-SOUR (7687)
Just found your site. It’s very helpful and interesting. I love sour beer, and it seems the more I drink, the more I want to enjoy it exclusively. Sour beer is truly a product of science and art.
Being a homebrewer myself, I look forward to soon brewing my own Flanders Red. Your article will certainly help me! When it’s finished I will gladly send you a sample. I’m currently aging a cider that I pitched some white labs Lacto into.
My favorite Flanders is Duchesse Bourgogne.
I just visited Firestone’s Barrel works facility yesterday, and their Bretta Rose was great! A little expensive though.
It’s nice to find a fellow sour lover. I’ll try to keep you posted with my Flanders Red. Thanks again and Cheers.
I was wondering when doing a lacto starter if I needed to drop the ph of the starter wort down to 4.5? Thank you!
This depends on the source of your Lacto. If you are using a laboratory grown pitch then it is best not to drop the pH. In fact all Lacto strains will actually grow best in starters that have been buffered against pH drop. For more info on this check out our article called Lactobacillus 2.0. If you are making a starter from grain or any other “wild” source, then I do recommend lowering the pH to 4.5. This is done to inhibit undesired bacteria such as Enterobacter or Clostridium which may be present in any “non-lab” produced Lacto source.