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== Commercially available Lactobacillus strains and their pH change over time ==
All data provided by [httpshttp://matthumbard.wordpressphdinbeer.com/2015/08/05/beer-microbiology-lactobacillus-ph-expeirment/ Matt Humbard]. Similar results were reported by Lance Shaner's [[100% Lactobacillus Fermentation]] experiment.
=== pH change at 86°F ===