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* The major off-flavor that some ''Lactobacillus'' strains might produce is acetaldehyde <ref name="heit_oxygen_LAB"></ref>. ''Saccharomyces'' will help to metabolize the acetaldehyde produced by ''Lactobacillus''.
See also:
* [https://www.masterbrewerspodcast.com/085 MBAA podcast with Tim Lozen of Bells Brewery on comparing the flavor of wort soured with ''L. brevis'', ''L. casei'', ''L. buchneri'', ''L. delbrueckii'' subsp. ''bulgaricus'', ''L. delbrueckii'' subsp. ''lactis'', ''L. plantarum'', and ''L. rossiae''.]
===Foam Degradation===