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Question: What environmental conditions best promote bacterial fermentation in a belgian sour? (Posted by: oikos on 2009-11-13 16:18:31)
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Answers:
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Posted by: BEER on 2009-11-16, 09:41:20 Locally the annual conditions of weather promote the yeast and bacterial stains used in say a Lambic.{summer months} The "Chapel " (bac refroidissoir), where the wort is cooled and inoculated is held at local ambient temperatures (68 to 73F or 20 to 23 C) prior to cask fermentation. The lower pH wort is sufficient enough to allow the bacteria to further reduce it via opportunistic conditions. |
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Posted by: George on 2009-11-13, 16:53:05 Temperature and pH conditions Carbon and nitrogen sources |
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