Originally Posted by Bensiff
I use lacto, it doesn't take a long time at all...the idea it needs months is just mantra that people have adopted like secondaries. I go from brew day to bottle in about a week. You just need to make a good lacto starter at 100 degrees, then pitch your ratio between the lacto and sacc. By going to the bottle quickly it gets the lacto character much faster than bulk aging. The tough part is to figure carbing levels as the charts figure for much less residual CO2 than than is present when you go to bottle so quickly.
I haven't made a lactic acid BW, but have tried one and it was one dimensional like people say. As you said, sour mash has questionable results, it can be great or terrible and I don't want to risk wasting my time and making my equipment nasty to save a little money on a lacto culture.
That's really interesting. It seems like the only complicating factor is carbonation. This process seems easier than sour mashing. Do you use the same process for a lacto starter as you would a typical yeast starter, and do you purchase lacto or recover it from the grain?
Also how do you account for carbonation? Just use half the amount officiant sugar or what?
What is you're typical ratio of lacto to ale yeast? And how long do you age in bottles?
I think if I knew the answers to all of these questions I would be ready to brew! Sorry for all of the questions, but I like to think that you brought it upon yourself!