Berliner-weisse lacto question

bhatchable · 10-21-2009, 07:28 PM

Last night I started flyangler's spurhund zunge and pitched a white labs lactobaccilus d at 120 degrees. Should the bucket have an airlock on it? does lacto show visual signs, like a krausen of some sort? I want it to be on the puckering side of sour, I'm thinking like 48 hours or so before I pitch sacc. any insight'd be great

ChrisKennedy · 10-21-2009, 08:11 PM

Lacto will often form a thin white layer of bubbles on the top of beer yes.

Did you build the lacto up at all before pitching it or did you just pitch a tube?

bhatchable · 10-21-2009, 08:15 PM

Just pitched a tube.

**Edcculus** · 10-21-2009, 08:15 PM

I'm sticking in a reply so this will show up in "my replies". I'm planning on doing this recipe soon, and also want it on the "puckeringly sour" side.

flyangler18 · 10-21-2009, 08:18 PM

If you allow the L. delbrueckii to take hold before pitching the Saccharomyces, it will indeed be more sour. Don't wait too long, or the acidic conditions will not be kind to the yeast.

bhatchable · 10-21-2009, 08:46 PM

Since i had no starter for the lacto, I am going to wait to pitch the sacc starter until it looks like the lacto took hold...

**Saccharomyces** · 10-21-2009, 09:23 PM

You will get airlock activity from the lacto. At that point you know it's going to town.

ChrisKennedy · 10-21-2009, 09:24 PM

120F is pretty high as well. They may be quite unhappy after that, if they are alive.

bhatchable · 10-21-2009, 09:52 PM

i pitched at 120 and let it fall to 100

bhatchable · 10-22-2009, 09:47 PM

well, pitched a tube with no starter at 120, let drop to 100 and maintained it. it took 36 hours and there is a thin layer of white bubbles going. how long should I maintain this before pitching my yeast starter?