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I just really like the work levifunk is doing!

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Christian
07/24/06 01:32 PM  
Lambic starter not sour???
I'm going to do a blueberry lambic tomorrow, and I just tasted the starter done on Wyeast 3278 Lambic Blend approximately 6 days ago.

Imagine my great surprise when I tasted it and it wasn't sour and did not have any hints of brett. I have experienced that in other beers made with that yeast blend.

The starter wort is pretty attenuated and there has been a lot of activity

I suspect, that I may have favoured the saccharomyces strains in the blend as I aerated the starter wort heavily and fermented it at around 26 deg. C.

My question is: can I expect that the lacto and brett will get going in the beer made with the starter, after some maturing or should I pitch more bugs?

I'm brewing 700 litres tomorrow so I would really appreciate a quick answer.

-Christian

SteveG
07/24/06 01:41 PM  
Re: Lambic starter not sour???
If things don't seem to be progressing to plan you can always add more wild bacteria later. But in general my experience is that lambic character does not happen quickly, lambic effects developing in 6 days sounds impossible to me.
Chet
07/24/06 02:07 PM  
Re: Lambic starter not sour???
Ditto what Steve said - the bacteria/wild yeasts sour the beer over a long period of time (6 mo. to a year).

The lacto/brett/pedio are all in there, and eventually will do their thing, so rdwhahb!

Christian
07/24/06 02:32 PM  
Re: Lambic starter not sour???
Just the answers I was hoping for. I will give it time :-)

-Christian (Relaxing, not worrying and having a homebrew)

 
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