She looks really young <| sep |> GIFV linkI am a bot . bot <| sep |> Lacto is a certainty with UJSM , it is part of the flavor profile . There is no avoiding it after many generations , and it only gets better after many generations . Keep your UJSM gear separate from your beer gear if you want to avoid cross contamination . The souring process in UJSM is both the backset , and the lactic acid produced by the bacteria . After a few gens you need to really keep an eye on it to keep it from going too low . You can even accelerate the process by making a lacto starter with some cracked corn and water in a jar . Cover some cracked corn with a few inches of water , and put somewhere warm 90 F or so for a week or two . It will go through a series of infections as conditions change until it settles on lacto , which should smell sweet and not like vomit . There will be a strong vomit stage , which should pass . You use this starter to jump start the infection on the first gen , which will also sour it since you won ' t have any backset the first time around . UJSM is a tried and true recipe that predates the internet not called UJSM , just sugar head whiskey . Follow it for a few generations and see if it is to your liking . You could always treat it if you find that necessary , but follow it to the letter the first time out .