date:May 28, 2015
ce of Pediococcus and Lactobacillus species throughout the brewing process. The test provides onsite detection and quantification and reduces the time to result significantly. Instead of days or potentially weeks the time to result is less than three hours.
These bacteria, once they start producing acid, theres no rectification you cant neutralise the sourness said Adam Bartles, the director of brewing operations at Victory Brewing in Philadelphia. Thats why brewers have long turned to early wa