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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!

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I just really like the work levifunk is doing!

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Author Replies
BPotts
12/06/08 07:49 AM  
Re: Oud Bruin: Lacto/Pedio vs Roeselare
Yeah... I've not had any luck at all using store bought cultures of lacto (lacto by itself, without bretts and pedio)...

certainly plenty of sugar for fantome dregs ;)

darrenc
12/11/08 11:58 AM  
Re: Oud Bruin: Lacto/Pedio vs Roeselare
I have about 6 lb. of cherries (in the freezer) from this year's harvest. I don't think they will last much longer. Do you think these will provide enough sugar? The beer as is seems kind of done, and so I am wary.
chadunit
12/27/08 07:03 AM  
Re: Oud Bruin: Lacto/Pedio vs Roeselare
what lacto culture did you use Bpotts? From reading I know l. brevis is more active then others but this seems to be one of the more common lab. I'm not a microbiologist like some of the others here but in other settings Lacto works very quickly. With scotch whisky ferments the Lacto flora finishes up with in 80-100 hours seeing often three different flora thrive. I also believe oxygen will make a big difference also. With Brett it is the difference between ethanol production and full attenuation of glucose or high acetic acid with residual glucose left un fermented. Not sure if it helps but maybe a little for thought.
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