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Old 03-09-2012, 09:07 PM   #11
BryanJ
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Quote:
Originally Posted by Waylit View Post
This is the route I take...
Can you go into a little more detail regarding both your lacto starter and the sacc yeast if there is a starter at all?

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Old 03-09-2012, 09:14 PM   #12
Waylit
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Add lacto and yeast at a 3:1 ratio to start. To start for a batch I'll make a starter that is half dextrose and half malt extract to about 1.025 - 1.030 or so. You can go higher if you would like, 1.030-35 is fine also. I'll then put on my stirplate overnight (16h or so) at 98F .

Decant and add a small amount of starter (malt extract only this time) and let it go for a bit on the stir plate at room temp before you pitch. This way you'l have plenty of lacto AND they will be ready for beer. I pitch the entire starter into warm wort (@98 degrees) and let it naturally cool down overnight to 65-68 degree range before pitching a vial German Ale yeast. (no starter)

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Old 03-09-2012, 10:05 PM   #13
BryanJ
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Do you get your lacto from wyeast or do you harvest it yourself? I like a nice and sour berliner wiesse.

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Old 03-09-2012, 10:15 PM   #14
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Wyeast. I also add more lacto at bottling.

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Old 03-10-2012, 12:55 AM   #15
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method 4 is the best from my experiences. split the batch and ferment 3 gallons with something like s05 and pitch some grains into the other 2 gallons and let the lacto go to town for a few days. Then blend the 2 parts back together and let sit for a week or whatever and bottle.

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