General Category > Yeast and Fermentation

Lacto: Pure Culture or Malt Starter?

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a10t2:
OK, I pitched a handful of crushed malt (Global Pils, FWIW) into a liter of 8.5°P wort, purged the growler with CO2 and sealed it with an airlock. It's in the fermentation chamber at 40°C. I guess we'll see what happens.

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