Monchoon

Recipes 

Does anyone have any experience with lactobacillus from Wyeast? I made up a 1.5 liter non hopped 1.032 starter from a pack that was 6 months old and was wondering how long before I should see some activity?

I have it at around 99 to 104F on a stirplate, and it has been on there for just over 30 hours without any activity yet.

Is it past its prime? Should it be tossed out?

Any thoughts?

david_42

Recipes 

Lactobacillus is not a yeast and will not show any activity. It is used with (typically) a Wit or Belgian yeast to sour the beer, as in a lambic.

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Monchoon

Recipes 

Yes I realize that, it is not a yeast but a bacteria. Pediococcus does not produce carbon dioxide but lactobacillus does.

I was planning it for a Berliner Weisse style.

sause

Recipes 

It took two days before I saw signs of activity in my first Berliner Weisse. I didn't use a starter with the Lacto but I did pitch it before the yeast. It produces very little CO2.

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david_42

Recipes 

"Wyeast Laboratories, Inc. Brettanomyces and Lactic Acid Bacteria cultures are designed for direct inoculation of 5 gallons wort or beer. ... Cultures may take between 1-12 months to produce desired effects."

Yes, I actually have discussed this with Wyeast personnel. They said starters are a bad idea for bacteria.

__________________
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk