@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......
