I have yeast cakes from All Brett beer with Lacto. I am brewing it again and want to limit the sour aspects. I would like to kill/reduce the lacto if possible. Would a stir plate do the trick? I thought I heard that aeration kills lacto.
came into to say to up the hops...it's a pharma question you're asking to get selective inhibition. The only other way that I can think of without changing the recipe is to start from a new culture of pure Brett.
Got the idea from the head brewer of Jester King. He wrote: "With our house culture, consisting of many different yeasts and bacteria, there are different "tricks" we can do to keep bacteria from taking over the fermentation profile since bacteria tends to reproduce faster than yeast...if the yeast is sluggish. We pitch our yeast from cone to cone, batch to batch etc. If we don't have yeast available in the bottom of a tank, we will step up the culture from our yeast brink. Every so often, if we see the culture presenting more acidity than we want in a beer, we can cycle a pitch through a hoppy beer, like Wytchmaker, or El Cedro. Hoppier beers will inhibit lactobacillus growth. Also, I will save vials of yeast from fermentations that present really great/desirable character and re-introduce them to the yeast brink, and often to 3bbl and 6bbl starters that will be pitched into 30bbl or 60bbl batches."
This is a response from East Coast Yeast. "No, aeration does not kill Lactobacillus, but may allow the yeast to grow to some extent more than the Lacto. Hops can help but is limited. Lysozyme doesn't really work in wort (too much sugar)."
