using lactobacillus

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using lactobacillus

Postby mark1964 » Wed Aug 26, 2015 17:22

Am i right in understanding that when making a soured beer the lacto culture is added 3 or 4 daysinto fermentation? Ive read so many stories regarding it and im confused on which way is best. Also do i need to add acid malt to the mash to bring the ph down?

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Re: using lactobacillus

Postby StevieDS » Wed Aug 26, 2015 19:23

I'm no expert so when I made my lambic (brewday) I followed the advice of Jamil Zainasheff and pitched half a pack of US 05, left for a week then added the bacteria blend.
It's 4 months later and it looks disgusting and smells amazing, so far so good :D
Oh and I didn't bother with the acid malt, just 60% pils malt and 40% flaked wheat.

"The master has failed more times than the beginner has even tried."

Planning: Brett Amarillo Smash
Fermenting: AG52 Brett Saison v2, AG41 Lambic v2.0
Conditioning: AG51 Brett Saison, AG48 Biere de Garde, AG42 Westvleteren XII Clone, AG29 Lambic v1.0
Drinking: AG51 Brett Saison v1, AG53 Standard Bitter
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Re: using lactobacillus

Postby pittsy » Wed Aug 26, 2015 19:48

You can pitch the yeast and lacto at the same time but it is quicker to sour if you let the yeast do it's thing for around 3 days as you've said , the lacto would be consuming some of the wort that would be better for the yeast to consume if pitched together , so pitching the lacto after a few days giving the yeast a chance to do it's part will leaves certain sugars that the lacto loves and gets straight on , thus quicker souring ( I'm told ) .
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Re: using lactobacillus

Postby mark1964 » Thu Aug 27, 2015 04:34

OK Mark thanks that's what I'll do. Cheers
Thanks

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Re: using lactobacillus

Postby mark1964 » Thu Aug 27, 2015 05:08

Thanks Steve have you bottled it yet? Or kegged etc

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Re: using lactobacillus

Postby mark1964 » Thu Aug 27, 2015 13:41

heres the recipe ive come up with
marks fruity berliner weiss
fruit weiss

Recipe Specs
----------------
Batch Size (L): 25.0
Total Grain (kg): 5.500
Total Hops (g): 20.00
Original Gravity (OG): 1.052 (°P): 12.9
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 5.11 %
Colour (SRM): 3.3 (EBC): 6.5
Bitterness (IBU): 7.2 (Tinseth)
Brewhouse Efficiency (%): 80
Boil Time (Minutes): 105

Grain Bill
----------------
2.600 kg Pilsner (47.27%)
2.600 kg Wheat Malt (47.27%)
0.300 kg Rice Hulls (5.45%)

Hop Bill
----------------
10.0 g Hallertau Mittlefrueh Leaf (6.3% Alpha) @ 60 Minutes (Boil) (0.4 g/L)
10.0 g Hersbrucker Leaf (2.8% Alpha) @ 20 Minutes (Boil) (0.4 g/L)

Misc Bill
----------------

Single step Infusion at 40°C for 110 Minutes.
Fermented at 18°C with Safale US-05

Notes
----------------
add 12 litres of water at 40 deg hold for 10 mins raise to 55 deg for 35 mins then 62 degrees for 10 mins then up to 64 for 10 mins then raise to 72 for 40 mins then 76 deg for 5 mins then sparge. Use us05 to ferment on day 4 add the lacto.

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Re: using lactobacillus

Postby mark1964 » Thu Aug 27, 2015 14:25

thinking of fermenting purely with the lacto. Any thoughts?

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Re: using lactobacillus

Postby pittsy » Thu Aug 27, 2015 17:40

Ermm not sure , I would of thought it would be written as an option but I've not read that anywhere ( only lacto no yeast ) , It's going to be a strong Berliner as I too haven't brewed one yet I'd be tempted to keep the abv low for my first attempt just in case it affects the lacto, btw get the hops out and leave em exposed to the air to age em a little .
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Re: using lactobacillus

Postby mark1964 » Thu Aug 27, 2015 19:32

Ive been speaking to Chorley brewing company. Im not using lacto on this one or hops. Their secret is grain in dme kept at 45 degrees for 2 days then you mash as normal cool to 45 degrees pitch the starter in and sour for 24 hours to taste. Then boil and ferment with english ale yeast or us 05. I cant beleive that. Anyway im gonna give it a go. Going to lower the abv Mark to around 3 %

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