re: Homebrewing: In-Process Thread

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acetobacter concerns.

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Honestly, it's probably not a concern here either.

With a sanitized carboy/bucket, pasteurized puree, and a culture that doesn't contain aceto its a pretty controlled environment. The brett in the sour blend may produce a little acetic acid, but nothing like acetobacter does.

I just dont find the over the top vinegar sour in some of the flanders style sours appealing at all. I've had one sour go that way and it was a decent flanders brown, but I couldn't drink it and ended up giving the entire batch away.