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mybluecyan
08/31/11 01:03 AM  
Lactobacillus on grain
I normally use commercial lactobacillus from Wyeast. I've heard of people making a lacto starter with a handful of base malt, and keeping the temps in the 90's. I have two questions....

Can this method grow yield a more complex souring bacteria compared to a pure culture from Wyeast?

Using the malt method, does anyone know what I'd be growing ? Do many yeast and bacteria live on grain?

CASK1
08/31/11 09:35 AM  
Re: Lactobacillus on grain
I made a small starter awhile ago and inoculated with just a handful of base malt. I plated the bugs after a couple of weeks of growth, and got a mix of lacto and several unique yeasts. There were much smaller numbers of other bacterial colonies. All of these "IDs" are based on microscopic analysis and colony morphology, nothing more. The yeast did not ferment well. The lacto seemed somewhat wimpy, but I have two Berliner batches recently bottles and are currently carbonating that used this lacto strain. Will report back soon with tasting notes. I have done sour mashes inoculated with base malt with great success.
 
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