In regards to sour mash ale, does anyone harvest their lacto and reuse it in a later batch? I have brewed a couple sour mash ales and my method is as follows: I mash a small amount of the grains (about three days before the rest of the bill), add lacto and let sit until the brew day. I don't strain the grains out. I just leave them in the wort until its added to the rest of the mash. When I add the lacto I just use 1 package (wyeast or whitelabs). My questions: What is the best way to harvest and store the lacto (I assume storage is like yeast)? Can I just scoop out some of the sour mash after the three days? and How much of the sour mash would equal a package of new lacto?
