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-   -   I found some tasty Lacto B. and Brett. How do I keep it alive? (http://www.homebrewtalk.com/f127/i-found-some-tasty-lacto-b-brett-how-do-i-keep-alive-383703/)

DeTech 01-22-2013 08:13 PM

I found some tasty Lacto B. and Brett. How do I keep it alive?
 
My mother is an avid caner. This year she flash pasteurized some late harvest concord grapes and 1 out of 50 fermented, and it's tasty! Mouth puckerily sour with no barnyard aroma.

I'm planning developing a culture and souring a Belguim Brown I have in the pipeline, What's the best way to keep a starter of these bugs?

Since it took 4-6Mos for the can to build pressure I probably have Lacto B and Brett right? As of now my best plan is to feed a trough of this stuff every 4 mos with some dextrin/sucrose mix and run off a bit when I need it... good idea?

chromados 01-22-2013 10:48 PM

This is the best resource that I have found,

http://www.themadfermentationist.com/2011/03/maintaining-brett-and-lacto-cultures.html

Chromados

DeTech 01-23-2013 01:59 AM

Awesome Thanks! Great resource.

I'm going to feed it some LME and dextrose and keep it at cool cellar temps to slow the growth.

I didn't want to be a (yeast) rancher, but when a cow wanders into your yard what are you going to do?

octo 01-23-2013 10:03 PM

Botulism brown

DeTech 01-24-2013 02:49 AM

Quote:

Originally Posted by octo (Post 4818374)
Botulism brown


Haha, good name, but I'm still alive and if it was C. botulinum I wouldn't be (that and I wouldn't have tried it cause it'd smell like poop).

It's got a nice looking pellicle so I figured brett or lacto b, probably shielded in a semi-dried grape due to the late harvest and the flash. Or I've got a rare spore forming lacto B culture which would be neato.

TNGabe 01-25-2013 11:19 AM

Quote:

Originally Posted by DeTech (Post 4814084)
Since it took 4-6Mos for the can to build pressure I probably have Lacto B and Brett right?

What's your reasoning on this?

DeTech 01-26-2013 06:49 AM

Just based on the timeline, acidity, and taste. It's definitely slow growing, once I amplify it a bit I'll wiped a gel and see if I can get some pics.

TNGabe 01-26-2013 12:29 PM

Quote:

Originally Posted by DeTech (Post 4828346)
Just based on the timeline, acidity, and taste. It's definitely slow growing, once I amplify it a bit I'll wiped a gel and see if I can get some pics.

Cool! I'm still trying to avoid getting a microscope, I'm bad enough already. ;)

DeTech 01-26-2013 01:47 PM

Quote:

Originally Posted by TNGabe (Post 4828548)
Cool! I'm still trying to avoid getting a microscope, I'm bad enough already. ;)

Lucky the gf is a science teacher.. You would think that means I get to borrow her equipment, but more often then not it just mean I have 2 excuses to buy stuff. :)

DeTech 02-02-2013 05:51 AM

I fed it a 1/2 Gal of 1.030G LME and dextrose on the 15th and it's already down to 1.005G, and still really tasty, Sour, acidic with a clean bite. The PH dropped to 4.2, I'll probably split it and feed again once it hits a PH 3.8.


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