Changes

Elke Arendt, a brewing scientist that specializes in ''Lactobacillus'', presented her work at the Belgian Brewing Conference 2015. In it she explained that Lactobacillus will only ferment 0.5°P of wort regardless of the gravity of that wort. When asked at the end of the presentation why ''Lactobacillus'' only ferments ~0.5°P (note that Shaner's experiment shows ''Lactobacillus'' fermenting ~1°P, although this may be due to a margin of error since Shaner only performed this experiment once), considering that ''Lactobacillus'' ferments maltose and there is plenty of maltose in wort, Arendt responded that she believes that the bacteria inhibits itself and that it reaches max cell density in the wort with relatively little sugar requirements (~16 mins in and ~25 mins in):