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wetherel
09/22/09 05:34 PM  
Lactobacillus Limitations
Teach me about lactobacillus. What and when limits lactobacillus growth if it is alone in the fermenter with an airlock? Does pH self limit? Can lacto eat anything (long chain sugars and starches like Brett). I'm brewing a sort of Berliner Weisse and I'm wondering how long to leave the lacto by itself before pitching Sacc. When I brew with Lacto and Brett I pitch them at the same time, because I realize the Brett is slow. Should I add some maltodextrin or lactose to give the lacto more to eat after the Sacc is done? Will the amount of acid depend on the type of sugars it is eating? I'm starting to think the pH reaches an equilibrium, because I've got 7 other Lacto+something beers going, and they all seem have the same sourness after 2-4 weeks. This will be my first lacto+sacc.
Al B
09/24/09 12:44 PM  
Re: Lactobacillus Limitations
<<What and when limits lactobacillus growth if it is alone in the fermenter with an airlock?>> Hops to a varying extent. Not pH really. Lacto can ferment many sugars.

When brewing Berliner, I prefer to pitch together at the proper populations, creating the desired acidity & fermentation.

<<Should I add some maltodextrin or lactose to give the lacto more to eat after the Sacc is done?>> You could.

<<Will the amount of acid depend on the type of sugars it is eating?>> No

 
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