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Old 04-11-2013, 06:32 PM   #1
BertusBrew
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Default Ideal IBU's for Lacto?

I made a lacto starter and I'm planning on pitching that into my wort for a few days before pitching my Brett C starter. I am hoping to get a lot of tartness out of the lacto. What range should I keep my IBU's for this? BTW this is not a Berliner Weiss, just a sour ale.

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Old 04-11-2013, 08:26 PM   #2
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The "ideal" IBUs for Lacto are 0. I don't see a reason to go higher, you aren't going to taste 5-10 IBUs anyway and even at that level it could cause problems. The max IBUs that different species/strains can handle varies. I’ll also say to be careful of White Labs strain, I haven’t got much sourness from it even alone, and several other brewers have mentioned the same thing.

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Old 04-11-2013, 08:55 PM   #3
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I'm not using White Labs, I made a starter with DME and a handful of grains.

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Old 04-11-2013, 11:05 PM   #4
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Quote:
Originally Posted by BertusBrew View Post
I'm not using White Labs, I made a starter with DME and a handful of grains.
Probably has more than lacto in that case.
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Old 04-12-2013, 02:48 PM   #5
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I've found the grain to be more assertive than store-bought, although I've never compared IBU-tolerance, since I go with Mike's zero approach. As mentioned, there is bound to be more than just lacto in there, but I've never had problems with flavor, bottle bombs, etc...

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Old 04-12-2013, 02:54 PM   #6
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Making a starter really helps to, dropping the pH below where most of the nasty microbes thrive.

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Old 04-12-2013, 03:33 PM   #7
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pH 3.8-4.2 is a good sweet spot. I'd shoot for 10 IBU's since you have an uncontrolled bug zoo.

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