had a question about acetobacter:
if your wort is still somewhat actively fermenting, (i.e. maybe a week after inoculation)and it gets exposed to oxygen, would acetobacter be able to sour the beer or will the yeast in suspension outcompete them for oxygen?
i feel this is probably a remote danger if you're working with a pure yeast culture, but what if acetobacter is already present in minute quantities?
This question is referring to a wild brew i'm working on and i'm reasonably certain there's some acetobacter in the culture already. thanks!