#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.

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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

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