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Old 04-10-2013, 04:29 PM   #151
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Quote:
Originally Posted by Tiroux View Post
That's what you want when adding lacto.
True, but I haven't seen this extreme of a drop in gravity in my 4-5 times I've soured my wort. I'm going to have a 1% beer at this point.
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Old 04-10-2013, 04:30 PM   #152
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True, but I haven't seen this extreme of a drop in gravity in my 4-5 times I've soured my wort. I'm going to have a 1% beer at this point.
Sounds like a personal problem. Sorry, had to do it.

Well just add some honey and resweeten it for sacch fermentation.
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Old 04-10-2013, 05:12 PM   #153
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I understand certain gravities to stay within the style, but Im not one to always color within the lines. So making a higher gravity sour in the 5a way to account for the lacto using some of the sugars as stated above does this still work well?

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Old 04-10-2013, 10:19 PM   #154
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Did my first BW 2 weeks ago. Sour mashed for 72 hours @ ~100*F with a Wyeast Lacto D packet. Smelled like I expected... putrid...

15min boil and enough Tennanger hops to hit 4 IBU. OG = 1.032

Pitched a 1.5L starter of Brett. L. and has been bubbling away since.

Any thoughts on how long this will take to ferment and be ready to bottle? Im fairly inexperienced with 100% brett fermented beer.

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Old 04-11-2013, 01:06 AM   #155
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Originally Posted by GatorBeer View Post
Has anyone seen fermentation just from the lacto culture off the grains? I had soured for 8 days at room temp and after a quick 10 minute boil I took my gravity reading and it read 1.013!! It should have been 1.039!
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Many species of lactobacillus is generally homofermentative and will produce lactic acid and very little else. More likely you have a super sour beer with very little alcohol.
Heterofermenative Lactobacillus will produce lactic acid, ethanol, and CO2. If you had an airlock on there and it was going, you have ethanol. How much??????? a guess would be about half of what you would get with regular yeast.
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Old 04-11-2013, 01:27 AM   #156
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Love this thread!


I just did 5a extract. Sour wort/mash inoculated with .5lbs 2row and pale for 48 hours. 15 min boil/hop. Wyeast 1007.


3lb pale, 2lb wheat, 1lb pils.

Racked 1 gallon on to 2 cups pasteurized mixed berries just for fun. Might blend when finished or just bottle separately.

image-1727531025.jpg   image-1550471128.jpg  
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Old 04-11-2013, 02:39 AM   #157
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I'm planning on doing a '3' this weekend with the following approach:
-10 gallon batch with 1oz Citra using mash hopping
-15 minute no-boil (get the temp in the 180-200 F range)
-rack into two 5-gallon carboys
-ferment 5 gallons with WLP644 Brettanomyces bruxellensis Trois @ 82F
-ferment 5 gallons with WLP677 Lactobacillus Bacteria @ 82F
-after a couple months then combine and enjoy

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Old 04-12-2013, 02:52 PM   #158
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Well ****....I think I know the answer to this but I'll ask anyways.

Last night on my homemade lacto starter I noticed a spot of green mold developing amidst the delicious looking white pellicle. Does this mean I should start over?

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Old 04-12-2013, 05:52 PM   #159
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Well my first batch of Berliner was a drain pour. I did a 5a sour mashed version with wheat, pilsner, and acidulated malt. I mashed in a 10 gallon cooler, cooled to 110, stirred in a couple handfuls unmilled pilsner grain, mash covered with plastic wrap, flushed with CO2, and held for close to 48 hours. Fermented at 66 with US-05. It started at 1.032 and finished at 1.007.

It had a light odor in the mashtun but nothing serious. The aroma actually got stronger after a 15 minute boil, and worse still after fermentation with US-05. The taste is actually not bad but the aroma is so off putting there is no point in drinking it.

I had three other home brewed Berliners in the last couple weeks to compare to mine. Another Sour Mash with a near identical process to mine that turned out very cloudy, almost milky, slightly sour, and a little to sweet (finished at 1.012). It did not have a bad aroma but it seemed to lack any good aroma as well. It was just sort of blahh.

The other two were both normal mash, short boil, lacto fermented beers. One was lacto culture first and finished with ale yeast. The other was fermented with the mixed White Labs Berliner blend WLP630. Both were clearer, lighter in body, dryer, and crisper that the sour mashed version but they were both less tart/sour. One was a shorter fermentation so they may not have given the lacto enough time. The one with the blend was aged for a few months but it may have benefited from a warmer fermentation where lacto would have performed stronger.

Despite my drain poor first attempt there was enough positive going on in the beer that I am still ready to try again. I ordered some more malt and a vial of the WLP630. I also acquired a lacto culture from one of the brewers of the other beers I sampled.

I will be doing a 10 gallon batch mash at 148 for 1 hour, 15 to 30 minute boil to hit volume and gravity, split into two carboys, One is getting a WLP630 starter and I will let it got for at least a month or so. The other is going to get a straight lacto culture for about a week or two then it will get a Brett Trois WLP644 starter to finish.

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Old 04-12-2013, 06:01 PM   #160
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Quote:
Originally Posted by MidTNJasonF View Post
It had a light odor in the mashtun but nothing serious. The aroma actually got stronger after a 15 minute boil, and worse still after fermentation with US-05. The taste is actually not bad but the aroma is so off putting there is no point in drinking it.
What was the odor like?
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