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I'm on my 3rd mash of NChooch's bourbon recipe. So far, I'm 3 for 3 with lacto forming on the top at the end of fermentation.

Anyone have experience as to what this does to flavor? I've been trying to run them as quickly as possible once I see the lacto forming.

I’ve had it show up in a couple of my early all grains. Taste is subjective and I don’t care for what my post lacto distillate tastes lIke a year later.

I haven’t had it return (yet) since I started using StarSan on my fermenters and utensils. Just 2ml added to a quart of water in a spray bottle is enough.

I also mash any raw grains I get from the feed store at high temps to kill any nasties that might be in the sacks.

If you malt your own grain, sun dry it for a couple days, then stick it in the oven set at 212-239F for a couple hours to get a golden toast and to kill any nasties. Then store sealed in air tight containers.

8Ball wrote: ↑Tue May 19, 2020 6:05 am I haven’t had it return (yet) since I started using StarSan on my fermenters and utensils. Just 2ml added to a quart of water in a spray bottle is enough.

A spray bottle of mixed up StarSan is invaluable on mash day!

I use plenty of Star San but this open fermenter I've been using is suspect haha.