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!

NO SPECIFIC REASON FOR THIS LINK...
I just really like the work levifunk is doing!

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

HomeBBBrewBoard
HotLinks!
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
Eric Burnley
03/11/08 01:59 PM  
Acidophilus
I noted in reading some Berliner related threads that a few mentioned acidophilus as a potential souring agent (lacto-related?). It caught my eye because my wife is pregnant and has a bottle at home.

Has anyone actually used it in a brew, and if so how much / how long / results? I have about 3 gallons of a relatively low gravity (1.045) starter beer in secondary right now that I made in stepping up a 3787 bottle culture I wouldn't mind using for experimenting. Any ideas on amounts would be helpful- might start with a half gallon growler and see how it goes.

Tremens
03/11/08 05:15 PM  
Re: Acidophilus
I've never used it in brewing, but I have taken it to help my poor stomach. If there's something to this, it would be great to be able to hurt and heal the stomach at the same time.
DrunkenPanther
03/11/08 10:43 PM  
Re: Acidophilus
I'm also wondering if the brand/type would make a difference......I "think" acidophilus is a term thrown about for a whole family of probiotics? Think there are like 6 or 7 types maybe? 1 of which, being lactobacillus acidophilus, which definitely would sound promising :) The rest though, I cant remember what they are.

And Im not saying it wouldnt work (I honestly have nooooo clue and would be interested in finding out!) Just wondering if the brand of probiotics used would influence it?

Oh and congrats on the little one to be! My wife just had our kid on Saturday. Im now wondering how many baby products will make their way to my brewdays for experiments :)

Eric Burnley
03/11/08 11:58 PM  
Re: Acidophilus
Congratulations, DP!

The acidophilus we have is indeed Lactobacillus Acidophilus- says it contains 1 billion active lactobacillus acidophilus colony forming units per capsule. Also contains dicalcium phosphate, gelatin, silica, and vegetable magnesium stearate. No gluten, no yeast, no wheat, no sugar, no preservatives, no artificial stuff, no chemical solvents.

I'm willing to take a chance and give it a try. Just wasn't sure if throwing some in a sterilized water (read: boiled and cooled) solution and dumping it in secondary would be good enough. Do you think there'd be enough fermentables left after 3787 to give the lacto something to eat, or would it be fine? Just looking for educated opinions, as I'm still fine with wasting a half gallon of starter beer and a capsule of acidophilus.

DrunkenPanther
03/12/08 02:27 PM  
Re: Acidophilus
Thanks! Working on no sleep since the rugrat was born on Sat.....I have 3/8/2020 penciled in as my next full nights rest.

Definitely keep me updated on this! Would be interested to see the level of sour and all this could create!

Eric Burnley
03/12/08 05:31 PM  
Re: Acidophilus
Yeah, our friends tell us every chance they get to get as much sleep as humanly possible right now. This is our first; we're really excited. Good luck on getting some rest!

I'll probably go ahead and get this rolling tonight since I have time (likely won't be the case once the baby's here). Like I said, I'll start w/ a capsule of the lacto acidophilus, open it up, and stir it into a little bit of boiled/cooled water (not boiling the lacto), and add it to a half gallon growler of the beer in secondary. The base beer is nothing special- just some 2 row, a little special b, crystal, vienna, with about 25-30 IBUs (iirc).

Have some other brewing things to do as well tonight, harvesting yeast- anyone know if Le Merle Saison from North Coast uses the same yeast for bottling? It's got some really nice peppery notes & I'm culturing it to see how a beer would turn out. Might work on getting some Pacman as well.

Eric Burnley
03/12/08 05:41 PM  
Re: Acidophilus
After a bit of research, some say the North Coast strain is actually the same as Pranqster? Wonder if they actually add pepper- it's got quite a peppery nose, and ends up nice & dry.
Baums
03/24/08 10:39 AM  
Re: Acidophilus
I've only heard of one report of someone using lactobacillus acidophilus tablets--and they said they got a very clean sourness. I can't remember when they added the lacto vs. the yeast. Would love to hear how yours turns out...
Eric Burnley
03/25/08 09:25 PM  
Re: Acidophilus
The test I've done hasn't really soured any so far, but it's not been long. I did do some further research and noted that lacto tends to eat simple sugars more easily. That notion coupled with the fact that the taste I took of the beer (made w/ 3787) was fairly dry and probably didn't really have much in the realm of simple sugars to eat, made me decide to add some boiled water w/ sugar just to see if anything would happen. Not sure that was the right decision or not, but it's worth a shot.

I'm definitely pursuing it further than this one batch, though; i'll probably try a couple small batches with different yeast / acidophilus pitching times, and I'll post the results here.

Baums
03/26/08 10:01 AM  
Re: Acidophilus
Yeah, some lacto strains can only eat simpler sugars while others can break down much bigger stuff, probably even starch. Not sure what acidophilus can eat (or its alcohol tolerance...) or where even to look that up, but I think I recall that the report I heard of someone successfully using the tablets was with a lacto pre-fermentation (i.e. before the yeast was added).

Eric Burnley
03/26/08 02:48 PM  
Re: Acidophilus
Thanks for the info. I was afraid of that, for this test. Looks like I've got more playing to do.
DrunkenPanther
03/26/08 03:12 PM  
Re: Acidophilus
Hmmmm I wonder how hard it is to do a lacto pre-fermentation without getting an infection of some other sort going on. Any ideas?

And any idea about how long people might do a lacto preferment?

 
Return to Forum

Post a Reply
Your Name:
Subject:
Message Body:


 
   
Username

Password

Around Bruges in 80 Beers: 2nd Edition

Around London in 80 Beers

Around Brussels in 80 Beers


Babblebelt contributors in attendance: