Iso-alpha acid impact on pedio & lacto

Discussion in 'Homebrewing' started by h0ppster, Jun 15, 2013.

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  1. h0ppster

    h0ppster Initiate (0) Apr 20, 2011 Texas

    Trying to learn more about brewing sours. I'm not super will versed in the science behind brewing and I've got a question. I know sours are typically done using old hops because they loose a good deal of their bitterness but remain a great preservative. My question is around the impact that hops have on souring bacteria (pedio, lacto, etc). I'm reading that hops produce iso-alpha acids which have a bacteriostactic effect on gram-positive bacteria like pedio & lacto. Yet, we still add hops to sour brew for their preservative qualities. How does souring bacteria do its thing in the presence of iso-alpha acids (hops)?

    Cheers!
     
    #1 h0ppster, Jun 15, 2013
  2. hopfenunmaltz

    hopfenunmaltz Pooh-Bah (2,635) Jun 8, 2005 Michigan
    Pooh-Bah

    A long time since my sour reading, but I think those bugs are fine at 10 to 12 IBU or less. Above the level is toxic, IIRC.
     
    #2 hopfenunmaltz, Jun 15, 2013
    GreenKrusty101 likes this.
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