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-   -   Lactobacillus delbrueckii (http://www.homebrewtalk.com/f127/lactobacillus-delbrueckii-315809/)

rexbanner 03-24-2012 11:07 PM

Lactobacillus delbrueckii
 
I pitched some l. delbrueckii into unfermented, unhopped wort and have it sitting in a glass jug in a heated water bath at 85 degrees. It's been two days and I see no signs of anything. What is going on? Will I see any visible signs?

Also, what is the difference between delbrueckii and brevus?

DannPM 03-24-2012 11:37 PM

I'm not sure if this strain produces Co2 or not. I use it in cheese making to acidify the milk and I've never seen any signs of it producing Co2.

SethMasterFlex 03-25-2012 12:18 AM

My wyeast lacto starter sat for 2 weeks in a pint of apple juice. It didn't show much activity at all, but showed visible growth at the end of the 2 weeks. Upon pitching it in 5.5 gallons of Berliner weisse wort (no yeast added at this point) it was bubbling vigorously, like seltzer vigorously, to the point where I could hear it. I only used it that time, but let it ride for a week or two at elevated temps and then pitch.

rexbanner 03-25-2012 02:25 AM

Quote:

Originally Posted by SethMasterFlex (Post 3926279)
My wyeast lacto starter sat for 2 weeks in a pint of apple juice. It didn't show much activity at all, but showed visible growth at the end of the 2 weeks. Upon pitching it in 5.5 gallons of Berliner weisse wort (no yeast added at this point) it was bubbling vigorously, like seltzer vigorously, to the point where I could hear it. I only used it that time, but let it ride for a week or two at elevated temps and then pitch.

Interesting. I've heard that it produces CO2, sounds like there is no mistaking it. Did any crud form on the surface?

Carter5112 03-25-2012 03:46 AM

I believe Delbruekii is the white labs strain and it does not produce alcohol whereas the Brevus is Wyeast and it does.

ReverseApacheMaster 03-25-2012 04:36 AM

Take the temperature up to 110-120. Give it a couple of days at that temperature. I don't know if you will get CO2 production but you'll definitely get some form of krausen.

weremichael 03-25-2012 07:20 AM

Check it, does it taste sour? If yes: add yeast.

rexbanner 03-25-2012 03:21 PM

Quote:

Originally Posted by ReverseApacheMaster (Post 3926880)
Take the temperature up to 110-120. Give it a couple of days at that temperature. I don't know if you will get CO2 production but you'll definitely get some form of krausen.

Well it started showing the faintest signs of krausen last night. I woke up this morning and it had a thick layer of krausen on it. I'm wondering whether it is wild yeast. I was pretty good about sanitation, but it looks like yeast krausen. Is that normal?

ReverseApacheMaster 03-25-2012 04:00 PM

Yeah, when I do sour wort it always gets a brown scummy kind of krausen. I wouldn't be worried.

rexbanner 03-25-2012 04:20 PM

Quote:

Originally Posted by ReverseApacheMaster (Post 3927533)
Yeah, when I do sour wort it always gets a brown scummy kind of krausen. I wouldn't be worried.

Cool. And if in fact there is no wild yeast, then delbrueckii definitely makes CO2.


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