I totally get that lacto can be very sensitive to hops, but is it simply boiled hops? Would whirlpool hops added at a low temp be fine?
I’m not interested in kettle/mash souring.
Seems to me that the antimicrobial properties of hops are still going to be released at whirlpool but I’m no expert on that subject, for sure.
Yes, and even dry hops have been demonstrated to affect Lacto.
That makes sense. My understanding is that some hop material (the oils?) essentially coat the yeast and/or bacteria cells in some way that inhibits reproduction (e.g. slows growth rate considerably). I don’t recall if that is scientifically proven fact or just an educated guess I heard or read somewhere…
That is what I am finding, but everybody quotes IBU thresholds with lacto, so that is why I was curious. I guess lacto can be conditioned to tolerate hops, but it takes time.
I too believe that it has something to do with certain hop oils affecting the cells.
I think different lacto strains can vary significantly in their hop tolerance. Having said that, this is probably a good candidate for kettle souring - sour first, then boil and add whirlpool hops.
I was trying to avoid having to setup and breakdown twice. I brew on a balcony and store everything in my office. I figured a low temp whirlpool would get me zero ibu with good flavor and aroma. Oh well, nothing is ever simple.