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Author Replies
03/24/07 12:12 PM  
L. Delbrueckii Fermentation
I'm brewing an oud bruin and just transferred the wort into secondary and pitched a packet of Wyeast L. Delbrueckii (5335) after using one of Wyeast's Belgian yeast strains (#1762) for primary. I've been keeping the temp around 72-74 degrees.

It's been a few days now and there is no visible fermentation activity in the carboy. Which leads to my question:

Are there any visible or aromatic indicators of L. Delbrueckii fermentation?

Apart from siphoning out some wort to taste it, can you tell if your L. Delbrueckii is working?

And if there are indicators, how long does it generally take for them to appear?

Al B
03/24/07 07:36 PM  
Re: L. Delbrueckii Fermentation

Lactobacillus will not produce very much CO2 (if any depending on strain). It may take a few weeks to notice lactic acid - pH readings will indicate. Also, once enough acid is made, you will notice its aromatics. What is the approximate alcohol content of your brew? Higher gravities will take longer to sour I find.

03/26/07 11:03 AM  
Re: L. Delbrueckii Fermentation
Wyeast's Lactobacillus strain does produce some CO2, but I think like Al suggested it will probably not be enough for you to see it. I don't think there is any way for you to know what the bacteria has done without opening up your carboy, which I'd be reluctant to do unless you can easily purge the headspace with CO2 after you are done sampling and otherwise messing with it.

What I have seen (publications, and my beers) suggests that the lactobacillus will probably do all they can within 30-100 days. But I don't have a whole lot to back that up.

Higher temp will probably speed things up, within reason.

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