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
John
03/18/08 10:10 PM  
Lacto starter and storing yeast
here goes the second in what will probably be a long list of questions. hope you all dont find me too annoying.

I have a wit going, its in secondary with some oak cubes and coriander. I wanted to sour it up so i bought a pack of wyeast lacto and made a starter (dme, yeast nutrient and energizer). after a few days i added a 100 ml or so of the starter. Will this give me a nice sour wit or is 100-200ml not enough?

im wondering if i made the starter correctly and if the remainder of the starter will be viable if i refrigerate it? i do that with yeast and if undisturbed ive read it will keep for a year or so. so far it seems like the yeast ive kept for extended periods of time work fine. if its an extended period of time i dump out some of the fluid and add new starter me and nutrients.

Is this way of keeping yeast ok? will the same work for the various strains used for sour beers?

Al B
03/19/08 07:29 AM  
Re: Lacto starter and storing yeast
<<Will this give me a nice sour wit or is 100-200ml not enough? >> This is more than enough, although factors of souring w/ Lactobacillus can influence the amount of acidity (alot to alittle). For a wit this should work just fine since it is not overly hopped, high in gravity, and probably moderate in dextrins for the Lacto. Higher temps will help to increase acidity if needed.

<<starter will be viable if i refrigerate it?>> yes, colder the better. Yeast storage can depend on the strain as well as storage temp.

John
03/21/08 04:10 PM  
Re: Lacto starter and storing yeast
Thanks Al B
Baums
03/24/08 10:48 AM  
Re: Lacto starter and storing yeast
I agree with Al--that amount of lacto should be enough to give it a fair shot at "doing what it does."

On the other hand, in my experiences with that strain of lacto I've found that souring beer in secondary is not something it does too well. Let us know how yours turns out...

(BTW how are those berliners people have been doing with that Wyeast mixed strain coming along? Sour?)

Mike T
03/24/08 01:36 PM  
Re: Lacto starter and storing yeast
"(BTW how are those berliners people have been doing with that Wyeast mixed strain coming along? Sour?)"

After 2 months in secondary it is just starting to get a lactic twang, so Iím hopeful that Iíll end up with a tasty sour beer. I wonder if the lacto is able to scavenge some short sugars as the Brett in the blend breaks down the dexrins?

Baums
03/24/08 02:44 PM  
Re: Lacto starter and storing yeast
Good point, I hadn't thought of that possibility.
Seanywonton
03/24/08 03:59 PM  
Re: Lacto starter and storing yeast
I just made mine yesterday - 10 gallons! I think I'm going to take it through high krausen at 68 and then let the temp come up to the low 70's to (hopefully) let the sourness build a little faster. I don't know if I can wait 3 months!!!

In general though, doesn't lacto work better at a little higher temp than sach? If this blend is not producing enough acidity, couldn't one just let the primary fermentation temp go a little higher?

Ryan
03/24/08 04:49 PM  
Re: Lacto starter and storing yeast
I made Mike T's mo Betta Bretta clone a few weeks ago and just racked it onto oak this weekend. I used sauer malt for the first time and that seems to have given a nice twang. Is that lacto comging through from the grain and if so, is it something I should think of as potentially contaminating stuff?

Seanywonton
03/25/08 08:48 AM  
Re: Lacto starter and storing yeast
How much sauer malt did you use? I've used it in saisons and it is definitely tasteable at 5%. It was there asa twang if you knew what to look for.
Mike T
03/25/08 10:11 AM  
Re: Lacto starter and storing yeast
Sauer/acid malt is made with lactobacillus, but I donít believe the packaged grains have more live lactobacillus that any other malts (although that is not a non-significant amount). The boil will kill any bacteria from the malt, so donít worry about that.

Ramping up fermentation temperature would probably get you more sourness, but it may cause the brewers yeast to make some off flavors as well. Lacto really likes it around 110, so you could pitch lacto and incubate warm for a day or two, then cool and pitch the regular yeast. Thatís not really an option with the blend so youíd have to go with pure cultures, but it would give more control and speed to the souring.

John
03/25/08 09:25 PM  
Re: Lacto starter and storing yeast
Ill let you guys know how it comes out. i was going to put it in the fermentation freezer and bring temp up to low 70's. how long should i do that for? Would it be better to bottle it and let it develop sourness in the bottle?
 
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: