Welcome to the homeBBBrew board!
Like the BBB, the homeBBBrew board is not a club, just a place to talk about making beer. Is there a swap you would like to see happen? If we can find a few others who have something similar then lets do it!

I just really like the work levifunk is doing!

YOUR BBB USERNAME AND PASSWORD WILL NOT WORK ON THIS BOARD! If you want to post, you need to read this.

Brettanomyces Brewing
E-Symposium Transcript!

Trouble making Trappists?
Discover Liquid Candy Syrup!
See what color impact to expect from liquid candy.

Search for:
Author Replies
Ryan Artuso
06/16/06 11:15 AM  
I brewed this 2 days ago:

American Sour Wheat

17# B. Pils

4# Malted White Wheat

3# Flaked Wheat

Single infusion @ 154-152 for one hour in a fairly thin mash. Sparged at 190 like a crazy monkey. Must have collected about 17 gallons of wort. Aged hops at 3.5oz/5 gallon for 2 hours. Final volume post boil was about 10 gallons. OG 1.058

5 gallons was aerated and I pitched a big starter of WLP510 (Orval Primary) as well as the dregs of a bottle of Cuvee Rene and JP Bam Biere.

2.5 gallons was aerated and racked onto a Brettanomyces Brux slurry, no other yeast was pitched.

2.5 gallons was not aerated and inoculated with Wyeast Lacto Delbrueckii. It is currently in a bath tub with 100 degree water. Some of this will be used to sour other brews.


Today I checked on the fermentors and, I have a big problem with the Lactobacillus. I just took a peek and there was no smell other than that of fresh wort and no visible sign of activity. So I took a gravity reading, no change since I had pitched. It has been 36 hours since I pitched, the last 24 of which Iíve been holding the fermenter at 90-100 degrees. I pitched one of the big Wyeast packs that is supposed to be a pitchable amount for 5 gallons. Does anyone have any experience pitching only Lacto?

Al B
06/16/06 12:16 PM  
Re: Help!
3.5 oz of hops may have a negative impact on Lactobacilli (L. delbrueckii in particular). Age and temperature shock could also increase lag time in growth (i.e. refrigeration to 100F is a big jump).

Al B
06/16/06 12:29 PM  
Re: Help!
Ryan -

Even though bacilli can grow at 100F, its probably not the optimum temp. for delbrueckii. You could try the following options:

1. add a fresh culture with some yeast nutrients and lower the temp a bit to 80-90. Although not critical, they work just fine at lower temps.

2. add a starter of recultured lactobacilli that are more resistant to hops (dregs of certain bottles - I have good success w/ Petrus Oud bruin). Well, that might take awhile.

3. add some Pediococcus (although this might create higher amounts of acid + diacetyl).

06/16/06 01:07 PM  
Re: Help!
It was actually a slow ramp up to 100 degrees (more like 95) from fridge temp. I left it on the counter for 6 hours at 70 before pitching it into 75 degree wort, then held it there for 12 hours before putting it in an 85 degree water bath. I then raised the temp of the water to 100. The water has been kept in the range of 85-95 since then.

I talked to one of the lab guys at Wyeast. He said that it can be very slow even with a large cell count. He suggested 85 degrees and that I pitch a neutral ale yeast to scrub all the oxygen and give it some CO2. He also said that I should be checking the pH and not the gravity to see if it is going.

I just pitched US-56. I need to get some pH test strips that go below 4.6

I want to avoid adding any other bugs to this because some of it is going to be used to sour my next batch of Beliner Weiss.

06/16/06 01:09 PM  
Re: Help!
Berliner Weisse
Al B
06/16/06 01:20 PM  
Re: Help!
Yeah, I was going to mention pH readings.

I haven't had any problem growing Lactobacilli including delbreuckii in the presence of some oxygen. In truth, many lactobacilli are "microaerophilic" meaning they can grow lightly in O2. I can grow them just fine on agar plates.

You'll probably see some sourness in 1-2 weeks, don't worry. If not, I can recommend some sources to find hop-resistant strains.

Return to Forum

Post a Reply
Your Name:
Message Body:



Around Bruges in 80 Beers: 2nd Edition

Around London in 80 Beers

Around Brussels in 80 Beers

Babblebelt contributors in attendance: