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# If your wort develops a krausen or significant CO<sup>2</sup> production, then you probably have a yeast contamination. Lacto does not compete well with yeast, so the sourness might not be as much as you wanted. Sanitation practices can lead to yeast contaminations, but this has also been known to come from yeast lab products themselves (it's hard to prove unless you look at the Lacto culture under a microscope using aseptic techniques).
# Mold looks like patches of often fuzzy/hairy, off-white, green, red, or black growths on the surface of your beer. This can happen with kettle sours can if your sanitation is not good enough. We recommend dumping kettle sours that have significant mold growth. See the [[Mold]] page for more details on the risks of mold.
# If you can't find the answers to your questionsfrom these resources, feel free to ask your question in the MTF Facebook group.
==What pitching rate do I use for Lacto or Brett==