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mybluecyan
06/24/11 03:36 PM  
lactobacillus
Does anyone know if lactobacillus delbrueckii has the ability to convert lactose (milk sugar) into lactic acid? I'm wondering if adding lactose to sour beers along with saccharomyces would speed up the souring process because there wouldn't be any competition for the sugars.
Smokinghole
06/24/11 05:35 PM  
Re: lactobacillus
http://mbe.oxfordjournals.org/content/20/1/93.abstract

Yes it can.

mybluecyan
06/24/11 09:27 PM  
Re: lactobacillus
Recently I've been inspired by the sour beers from Cascade Brewing. The base beers fermented for 2 weeks with saccharomyces, then transferred to a barrel for 6-12 months where the beer undergoes a secondary lactic fermentation. I'm guessing the souring process takes this long due to limited residual sugars in the beer.

I'd like to see if milk sugar can speed up the souring process. I have a blueberry blonde which I just transferred and pitched lacto. I'm going to feed it a couple ounces of milk sugar each week. This should keep the lacto churning out acid, without effecting the flavor.

sl8w
06/25/11 04:29 PM  
Re: lactobacillus
I hope it works for you. I've tried adding 4-6 oz of lactose a couple times, and didn't notice much/any difference. Didn't taste the lactose necessarily, which probably means it was consumed by the lactobacillus, but I didn't detect any increased sourness either. Maybe adding more lactose would make a difference.
 
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