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banjolawyer
01/02/08 11:33 PM  
amount of pediococcus in lambic
hey everyone. I brewed 12.5 gallons of lambic a couple of days ago and another 12.5 gallons yesterday. both were turbid mashed. they are fermenting in primary with Belgian Wheat yeast from Wyeast. when primary is finished I plan to pitch pedio but I only have one pack from Wyeast. do I need to grow it a bit to pitch in my volume (25 gal)? or just split the pack? if I need to grow, do I do that like a regular starter? thanks!
Iordan
01/03/08 01:04 AM  
Re: amount of pediococcus in lambic
Pediococcus is microaerophilic, which means it will not grow or ferment in the presence of oxygen, therefore an aerated starter is out of the question. Your best bet is to split pitch into the beers and let it do its thing. To be safe you could pitch another pack. This could be an interesting experiment; you could use two different strains on the two beers.

Are you making a lambic? If you are you should probably pitch brettanomyces too.

banjolawyer
01/03/08 11:28 AM  
Re: amount of pediococcus in lambic
I am following Sparrow's advice and using the first pitching schedule described below.

From Sparrow, Wild Brews --

"One schedule mirrors the microbial stages of lambic. Pitch the Saccharomyces cerevisiae immediately after cooling the wort to 68F. After the completion of primary fermentation, add Pediococcus cerevisiae. Approximately six months later, when the pH is low, add Brettanomyces. This schedule attempts to introduce the microorganisms to the wort at a time when conditions favor their growth and production of their desired by-products.

A different schedule adds Brettanomyces immediately aftger the end of primary fermentation, prior to any lactic acid-producing bacteria. After six to eight months, add Pediococcus cerevisiae and wait. The theory behind this schedule is that you can always acidify the wort later. This may differ from the traditional cycle, but Brettanomyces grow slowly in lambic wort, and this schedule will give them a chance to reproduce without acid-producing bacteria competing for nutrients. If you are not using a turbid mash, which favors Brettanomyces growth, this schedule may be your best option."

Iordan
01/03/08 09:44 PM  
Re: amount of pediococcus in lambic
I would just pitch the pack in one of the beers, and get another pack and pitch it into the other beer, just to be safe.
 
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