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Old 08-15-2013, 03:59 AM   #261
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For what it's worth, when I pitched a lacto starter into my wort and incubated in the mid 90s, I had a pellicle formed within 24 hours.

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Old 08-15-2013, 04:38 AM   #262
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Yup, there is a whole thread devoted to these
I knew it was a pellicle..... I just didn't know if it looked like it was supposed to.... in other words, was trying to make sure that I caught the right bacteria
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Old 08-19-2013, 03:48 AM   #263
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Question... 15 minute boil with Pils malt.. Isn't that a recipe for DMS (corn) flavor?

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Old 08-20-2013, 03:46 AM   #264
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Wyrmwood, I'm not sure why there is no DMS but there definitely is not any with this technique. I have made two batches of it with great results

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Old 08-20-2013, 02:50 PM   #265
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Wyrmwood, I'm not sure why there is no DMS but there definitely is not any with this technique. I have made two batches of it with great results
Yeah, I've read that DMS comes naturally from the grain, but heat removes it, including kilning, that's why pale malts (esp pils) need to be boiled off, but I've also read posts that imply it somehow comes from the boil, so skipping it entirely would not produce it (never seen this in anything "scholarly")? (There's also an earlier post about a cream corn flavor that has me suspicious... I wonder if you get it really sour, it just masks the dms?)

My attraction to this method was that I was only "infecting" one container and I would then boil that container. I had not heard of the "no boil" method, so I just anticipated a 120 minute boil, adjusted for post sour volume (evaporation in the oven) and did a 100 minute boil. None of my equipment except my kettle ever touched the "sour" and I boiled it for 100 minutes Mine tasted like sour lemonade after 44 hours.
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Old 08-27-2013, 09:55 PM   #266
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Sounds good wyrmwood I don't think a boil hurts the style, people just like the benefit of skipping it. Your method seems 100% valid thanks for the input

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Old 08-28-2013, 09:04 AM   #267
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Quote:
Originally Posted by Wyrmwood
Yeah, I've read that DMS comes naturally from the grain, but heat removes it, including kilning, that's why pale malts (esp pils) need to be boiled off, but I've also read posts that imply it somehow comes from the boil, so skipping it entirely would not produce it (never seen this in anything "scholarly")? (There's also an earlier post about a cream corn flavor that has me suspicious... I wonder if you get it really sour, it just masks the dms?)
Have you tried google? Ordinarily I'm more helpful, but you deserve it.

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Sounds good wyrmwood I don't think a boil hurts the style, people just like the benefit of skipping it. Your method seems 100% valid thanks for the input
There are a number of reasons not to boil this beer. Color and losing volatile phenols and other flavor compounds as well as any alcohol produced during sour mash come to mind.
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Old 08-29-2013, 05:03 PM   #268
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Have you tried google? Ordinarily I'm more helpful, but you deserve it.
touche
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There are a number of reasons not to boil this beer. Color and losing volatile phenols and other flavor compounds as well as any alcohol produced during sour mash come to mind.
duh, I hadn't even thought of that, but I did lose 14 gravity points in the mash. I assumed the lactob had ate it, but yeah, obviously if any alcohol were produced, I just sent up in vapors... Still, I think I'd have a hard time not boiling it; fear I guess.
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Old 08-29-2013, 05:26 PM   #269
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There are a number of reasons not to boil this beer. Color and losing volatile phenols and other flavor compounds as well as any alcohol produced during sour mash come to mind.
There isn't any alcohol produced from this strain of Lacto because it's homogeneous. [I assume that you are getting the sourness from the lacto on the grain].

I thought you do a no-boil to ensure that you don't produce DMS. [I should probably google that ]
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Old 08-29-2013, 05:35 PM   #270
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There isn't any alcohol produced from this strain of Lacto because it's homogeneous. [I assume that you are getting the sourness from the lacto on the grain].

I thought you do a no-boil to ensure that you don't produce DMS. [I should probably google that ]
If you're souring with grain, you really have no idea what sort of lacto you have or what other critters are active.

I only suggested google because Wyrmy gave me a hard time about it the other day. If you read the DMS wiki on HBT it explains how the DMS precursor SMM is formed and how that relates to boiling.
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