Lactobacillus Plantarum

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Lactobacillus Plantarum

Postby rlemkin » Thu Jan 28, 2016 21:14

Just a quick post to let people know I've found a good and cheap source of Lactobacillus in tablet form. I've seen quite a few US users of the FB group 'Milk The Funk' talk about using probiotic pills as a yeast source for sour and funk beers, so I'm quite pleased to find some in the UK!

2-4 tablets are enough to sour a 20L brew (source: http://www.milkthefunk.com/wiki/Alterna ... ia_Sources) which is far less than the cost of a WL vial and less risky than a kettle/mash sour. Th

I got them here: http://www.healthmonthly.co.uk/swanson_ ... n_capsules - bear in mind that the price fluctuates. It was £5.49 for 30 tablets last week, but £9.99 now.

Looking forward to brewing my first Berliner Weisse :thumb:. Will mash and boil before pitching the tablets and US-04 24-48 hours later. Should be able to turn it around in a similar time to a regular brew.
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Re: Lactobacillus Plantarum

Postby Strongarm » Sat Feb 06, 2016 14:05

Other option I know people use is biokult.

Can get in boots and amazon.

http://www.amazon.co.uk/gp/aw/d/B004SGO ... ref=plSrch

Meant to have an appley sourness, but can't confirm as I've been super slack in my brewing recently. May know next week if I pull my finger out.

I intend to sour in the kettle using them, once I've pulled the bag. Probably with a quick Boil and cool to 40 ish then inoculate with the pills and leave 24 hours with the temp (my kettle is a buffalo ) around the 3-4 mark.

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Re: Lactobacillus Plantarum

Postby Buster » Sat Feb 06, 2016 14:34

rlemkin wrote:Just a quick post to let people know I've found a good and cheap source of Lactobacillus in tablet form. I've seen quite a few US users of the FB group 'Milk The Funk' talk about using probiotic pills as a yeast source for sour and funk beers, so I'm quite pleased to find some in the UK!

2-4 tablets are enough to sour a 20L brew (source: http://www.milkthefunk.com/wiki/Alterna ... ia_Sources) which is far less than the cost of a WL vial and less risky than a kettle/mash sour. Th

I got them here: http://www.healthmonthly.co.uk/swanson_ ... n_capsules - bear in mind that the price fluctuates. It was £5.49 for 30 tablets last week, but £9.99 now.

Looking forward to brewing my first Berliner Weisse :thumb:. Will mash and boil before pitching the tablets and US-04 24-48 hours later. Should be able to turn it around in a similar time to a regular brew.

Is this not the same Lactobacillus thats found in Old Rosie Cider, if so, could it not also be used to mellow cider ??

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Re: Lactobacillus Plantarum

Postby mark1964 » Sat Feb 06, 2016 14:36

i would use us05 its a cleaner yeast and doesnt really flavour the beer

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Re: Lactobacillus Plantarum

Postby Strongarm » Sat Feb 06, 2016 22:49

Is us-05 ok at low ph? I read that sacch can struggle in the mid to low 3s, so a lot of folk use Brett in Their sour beers as more tolerant of low ph.

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Re: Lactobacillus Plantarum

Postby Strongarm » Sat Feb 06, 2016 22:50

Same would apply to us-04. I used a saison yeast as thought it's wine yeast origins might be happier.

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Re: Lactobacillus Plantarum

Postby rlemkin » Sat Feb 06, 2016 23:05

Kolsch yeast is supposed to be particulary good in acidic environments. I've pitched an awful lot of US-05 into my wort. 'Milk the Funk' on Facebook really is a great resource for all this.
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Re: Lactobacillus Plantarum

Postby mark1964 » Sun Feb 07, 2016 10:43

i used us05 with no problems kolsch yeast is ideal though too

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Re: Lactobacillus Plantarum

Postby Strongarm » Thu Jul 28, 2016 15:27

Finally got around to doing my first kettle sour this week using the Bio Kult I mentioned above. I massed as usual then Boiled quickly and chilled to 35 before inoculation with the Bio Kult. 36 hours later there was a lovely apple sourness so I Boiled again to kill off the lacto, added a load of flameout wai iti, chilled and pitched a saison yeast. It's currently fermenting away and smelling lovely.

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