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Old 03-26-2012, 12:45 PM   #11
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Originally Posted by rexbanner

Interesting. I've heard that it produces CO2, sounds like there is no mistaking it. Did any crud form on the surface?
There was buildup on the surface, but it all settled out post fermentation. Nothing like a pellicle or anything, just looked like trub buildup.
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Old 03-27-2012, 01:04 AM   #12
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Cool. And if in fact there is no wild yeast, then delbrueckii definitely makes CO2.
what RAM said - LD is homofermentive, doesn't make ethanol but i don't know about it producing CO2. to my small human brain i'm thinking it must as sugar is C6 and lactic acid is C3... the other 3 has to go somewhere and it makes sense that at least 1 of it goes to CO2. if not more than one molecule...
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Old 03-28-2012, 09:57 PM   #13
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Well I just tasted a sample after a week of dosing the wort and keeping it at 87. It is tart with a bad smell that seems to also affect the taste. Hopefully these compounds will go away after I ferment it down with Brett.

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Old 03-29-2012, 12:23 AM   #14
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You should be fine. I just did a lacto fermented wit that was unhopped and unboiled for a portion of the batch. The assy smell and rotten corn flavor will go away with time. I think the flavor and smell is due to an EXTREME level of diacetyl and a couple other compound. I have everything mentioned that I dealt with so far in the Lacambre Wit thread.

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Old 03-29-2012, 02:10 AM   #15
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The assy smell and rotten corn flavor will go away with time.
LOL, you pretty much hit the nail on the head. Glad to hear it.
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