#36: Lactic Acid 101—Rejecting Inoculation, Fermentation Fight Club & Defining Rot

In this episode I will cover: the yeast inoculation history of wine to better understand why the natural wine and sour beer movements are rejecting inoculation. the difference between rot, wild fermentations and controlled fermentations. the role of salt in a coffee fermentation. are lactoferments better for low or high elevation farms? to pulp or not to pulp coffee cherries? how lactoferments differ from "anaerobic" fermentations and carbonic maceration. Lastly, I will give you my advice for a successful coffee lactoferment. Support the show on Patreon And if you don't want to commit, show your support here with a one time contribution: PayPal Sign up for the newsletter for behind the scenes pictures. Cover Art by: Nick Hafner Intro song: Elijah Bisbee Mentioned in the Episode: Watch my processing fundamentals video here Carbonic Maceration YouTube Video The Noma Guide To Fermentation book 7 Scientific reasons Diagonally Cut Sandwiches Are Better Support the show