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Old 06-03-2009, 08:20 PM   #11
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Originally Posted by z987k View Post
The problem with this is since lacto is so slow acting, the sacc will be all that is really stepped up, and it may be difficult to get much lacto character.

Bottom line, buy a lacto culture from the lhbs or online and do it right.
I disagree, given warm conditions bacteria will dominate fungi (yeast) any day, keeping the starter warm (80-90F) will provide a great advantage to the lacto in there

On another note, I agree with you that buying the lacto pack is the easiest way to do this
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Old 06-03-2009, 08:21 PM   #12
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Ok, I'm taking your advice. I ordered some Lacto D. online and it should be here by Friday.
Would it still be a good idea to take 1.5 gallons of the wort and pitch the lacto and let still at or near 90F for a week and then add to the main fermenter? Or can I just pitch the lacto and the yeast at the same time? I plan on using Safale 06, wheat ale yeast. Anyone see any problems with this?

Thanks.
depends on how sour you want it, for me pitching at the same time isnt sour at all, I would pitch the sacch ~24hrs after the lacto, much longer than that and you take a chance of lactic acid inhibiting the sacch and not getting this to finish as dry as you want
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Old 06-03-2009, 09:12 PM   #13
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Make a starter for the lacto culture too. You really need to pile the advantages in the Lacto cultures corner, because they can be lazy sons of bitches.

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Old 06-03-2009, 09:48 PM   #14
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Bottom line, buy a lacto culture
I believe that's what I said...

It's really not rocket science.
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Old 06-03-2009, 10:18 PM   #15
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I pitched my Lacto 72hrs ahead of the sach. It did take a little longer for the sach to take off because of the acid but the batch is nicely sour at 3 weeks.

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Old 06-04-2009, 12:18 AM   #16
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If I get the Lacto D. on friday, and make a 1 qt starter, is it going to be ready by Sunday when I brew? I have a stir plate and bar, so I'm good there. I am getting the White labs WL677, so could I just pitch the vial in the fermenter, wait 72 hours, and pitch the yeast?

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Old 06-04-2009, 12:42 AM   #17
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Just get it hot. I believe 98F is close to ideal.

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Old 06-04-2009, 05:45 AM   #18
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Just get it hot. I believe 98F is close to ideal.
you know I've seen this on this forum a lot recently. But I know for a fact that lacto has a tendency to throw some weird phenols, so I would be really leery of doing so. Does anyone have a source saying this is the recommended thing to do and why? Other than well hot makes things grow faster.
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Old 06-04-2009, 02:17 PM   #19
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I meant get the starter hot for propagation. I wouldn't keep the beer itself quite that hot.

But isn't lacto d homofermentive? So it shouldn't be throwing any phenols off at all, right?

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Old 06-04-2009, 06:10 PM   #20
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Can anyone tell me what the water profile should be?
Thanks

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