Editing Sour beer
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Anecdotally, anywhere from 0.5 to 1 oz per 5 gallons (15-30 g per 20 L) adds a nice hop character and prevents further souring.<ref>[http://www.milkthefunk.com/wiki/Hops#Inhibiting_Lactic_Acid_Bacteria Hops.] Milk the Funk wiki. Accessed May 2020.</ref><ref name="HBT"/> Hops do not necessarily kill the Lacto, they tend to only stop growth and metabolism, particular in lower amounts.<ref>Macrae RM. [https://onlinelibrary.wiley.com/doi/abs/10.1002/j.2050-0416.1964.tb02001.x Significance of the use of hops in regard to the biological stability of beer: I. Review and preliminary studies.] ''J Inst Brew.'' 1964;70:340–344.</ref><ref name="sui">[https:// | Anecdotally, anywhere from 0.5 to 1 oz per 5 gallons (15-30 g per 20 L) adds a nice hop character and prevents further souring.<ref>[http://www.milkthefunk.com/wiki/Hops#Inhibiting_Lactic_Acid_Bacteria Hops.] Milk the Funk wiki. Accessed May 2020.</ref><ref name="HBT"/> Hops do not necessarily kill the Lacto, they tend to only stop growth and metabolism, particular in lower amounts.<ref>Macrae RM. [https://onlinelibrary.wiley.com/doi/abs/10.1002/j.2050-0416.1964.tb02001.x Significance of the use of hops in regard to the biological stability of beer: I. Review and preliminary studies.] ''J Inst Brew.'' 1964;70:340–344.</ref><ref name="sui">[https://www.milkthefunk.live/podcast/2018/11/26/episode-007-lactobacillus-microbiology-with-dr-bryan-heit-of-sui-generis-brewing-blog Episode #007 - Lactobacillus microbiology with Dr. Bryan Heit of Sui Generis Brewing blog] Milk the Funk podcast. November 2018.</ref> | ||
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