I just received my order that included Lactobacillus Brevis. Anything I have come across on it states that it is hop tolerant, in this case, ECY claims up to 30 ibus. I am wondering how hop tolerance is defined. Will this bacteria still sour the beer if I have say 10 or 20 ibus? Or will the beer not sour but the lacto just survives? If it does sour, will it sour at the same intensity? If not, is the drop in sourness associated with the ibu level in a linear fashion? What I am interested in is determining if I should co-pitch with a sacc strain in a tried and true recipe, or if I should adjust the recipe? Or alternatively, create a second smaller beer to blend in with the original.
