SmokinEdge
I have learned that both flavor of Italy and B-LC-007 have pediococcus acidilactici bacteria in them. That bacteria is SUPER FAST fermenting dextrose. Even on the low end of the suggested temp. ranges for fermentation.I started playing around with SM-194 and like it a lot. It is basically the same as B-LC-007 but without the pediococcus acidilactici bacteria. I like the flavor, color, and the slower controlled nature of the culture.
I have found FOI will hit target pH in 18-24 hours, where SM-194 hits around 24-36 hours.
If you are going to use B-LC-007, watch those temps. like a hawk and check the pH often......
