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."