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Old 06-04-2009, 08:01 PM   #21
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Originally Posted by ChrisKennedy View Post
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?
I honestly don't know, but I had a berliner spicy phenolic as hell when I went with my tap water once and I just attributed it to the bugs playing with whatever was in the water, as the yeast was us-05 and I've never had that yeast do that.

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Can anyone tell me what the water profile should be?
Thanks
Try to match something in Northern Germany.
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Old 06-04-2009, 08:16 PM   #22
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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.

I can't speak about the phenols of lacto, but in the lab where I work we incubate all of our bacillus cultures at 37C/ 98F. They are definitely happiest in the heat.
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Old 06-04-2009, 09:22 PM   #23
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I got my Lacto D., and have the starter going. 1 qt starter. Put in the bugs at 80F, and set the flask on top of my hot water heater. Will the lacto show signs of fermentation, since it does not produce alcohol?

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Old 06-04-2009, 09:52 PM   #24
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I got my Lacto D., and have the starter going. 1 qt starter. Put in the bugs at 80F, and set the flask on top of my hot water heater. Will the lacto show signs of fermentation, since it does not produce alcohol?
I dont use airlocks so I cant comment on that, but it will get very turbid
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Old 06-05-2009, 12:27 PM   #25
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It's been over 12 hours, and I don't really notice any activity. I'm not sure if it warm enough. Anyone know of an easy way to keep it close to 90F? It's only in the mid seventies here today.

Thanks

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Old 06-06-2009, 11:30 PM   #26
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Here are some pictures of my lacto d starter. It's kind of hard to see, but the thermometer in the photo shows about 97F. What I did was use my wifes candle warmer with a ceramic hotplate on top of that. Worked like a champ, kept the temp perfect. This is after two days. Planning the brew for tomorrow, and will pitch the lacto starter and wait 24 to 36 hours to pitch the yeast. One question...Should I just dump the whole starter into the fermenter?

img_5014-large-.jpg

img_5015-large-.jpg

img_5016-large-.jpg

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Old 06-26-2009, 04:10 PM   #27
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how is it no one seems to be worried about off flavors from the yeast at close to 100 degrees. If i pitch any yeast and lacto but ferment at even 85- isnt the yeast going to throw off a $hitload of esters and phenols and if not-why? The B-weiss i just had was fantastically clean and other than the sourness from the lacto it didin't really haver any other flavor contributions and no phenols i could notice.

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Old 07-01-2009, 01:01 PM   #28
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If you are referring to the starter in the above picture at 100F, it is just Lacto, and no yeast. I dropped the temp of the batch to about 68F before pitching the yeast.

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Old 07-04-2009, 12:52 PM   #29
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I'm going to bottle this today...should I repitch fresh yeast?

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Old 07-04-2009, 07:24 PM   #30
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nah, youll be good, its so low alcohol that the yeast in there will be fine, even given an extended aging

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