The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Slanting Lambic Blend

Reply
 
LinkBack Thread Tools
Old 11-27-2009, 05:54 PM   #1
Atticmonkey
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2005
Location: La Salle, IL
Posts: 114
Default Slanting Lambic Blend

I figure this question has been asked before but I did a search and couldn't find anything so I'll ask it again. Can you put a lambic blend on a slant like you do for normal yeast for saving to a yeast bank? Im assumeing that the blend will grow on malt agar but Im wondering if when I take a sample out to grow up to a starter if I will get everything I want or just get part of the blend and not all the differnt strains that make it a blend. Anybody ever had any experience with this?

__________________
Life is like a plate of chitlins, everythings fine till you realize what your eating.
Atticmonkey is offline
 
Reply With Quote Quick reply to this message
Old 11-27-2009, 10:24 PM   #2
Saccharomyces
Be good to your yeast...
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Saccharomyces's Avatar
Recipes 
 
Join Date: Jun 2008
Location: Pflugerville, Texas
Posts: 5,443
Liked 77 Times on 51 Posts
Likes Given: 2

Default

I don't know anyone who has tried but I am preparing to do this, I will be making both slants of 7*P wort media and stabs of 2*P dextrose media and inoculating both. Both will be propagated up the same prior to pitching. We will see how it goes. Worst case, the beer will be really really sour from a high concentration of bacteria, which is just fine with me.

__________________
[How to Calculate Mash Efficiency | Do I Need a Yeast Starter? | My Ghetto Fermentation Chamber | Twitter | 6 Gal. HDPE Fermenters | Slanting Yeast | No Sparge Brewing]

Quote:
Originally Posted by Soperbrew
big brother only monitors facebook and untappd
Saccharomyces is offline
 
Reply With Quote Quick reply to this message
Old 11-27-2009, 10:37 PM   #3
Bokonon
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2007
Location: Tri-Cities, WA
Posts: 1,297
Liked 9 Times on 9 Posts

Default

I'm not sure you will have much luck unless you isolate each yeast strain and each bacteria and store them individually. I've also heard that lacto and pedio are better cultured in liquid vs on a solid medium.

__________________
Bokonon is offline
 
Reply With Quote Quick reply to this message
Old 11-27-2009, 10:44 PM   #4
sw341034
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2006
Location: Central California
Posts: 60
Default

I would agree with bokonon. If you tried to culture a mix of things you would have a host of microorganisms fighting for the same resources and inevitably I would think some would out compete others. I would say isolate first then store.

__________________
sw341034 is offline
 
Reply With Quote Quick reply to this message
Old 11-28-2009, 03:11 AM   #5
Martin2D
Feedback Score: 1 reviews
Recipes 
 
Join Date: May 2009
Location: Absecon, NJ
Posts: 111
Liked 1 Times on 1 Posts

Default

Isolating each individual organism in a blend is nearly impossible for the lay person. I recently did this, culturing temptation. I did 2 on just 8% DME and agar and two on 8% DME, some dextrose, and agar. It'll probably be a while before I get results, but they are cultured.

__________________
Martin2D is offline
 
Reply With Quote Quick reply to this message
Old 12-09-2009, 03:01 PM   #6
Saccharomyces
Be good to your yeast...
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Saccharomyces's Avatar
Recipes 
 
Join Date: Jun 2008
Location: Pflugerville, Texas
Posts: 5,443
Liked 77 Times on 51 Posts
Likes Given: 2

Default

I'm going to try isolate and store method, starting with WLP655 and Wyeast Roeselare blend... will update this thread with my progress.

__________________
[How to Calculate Mash Efficiency | Do I Need a Yeast Starter? | My Ghetto Fermentation Chamber | Twitter | 6 Gal. HDPE Fermenters | Slanting Yeast | No Sparge Brewing]

Quote:
Originally Posted by Soperbrew
big brother only monitors facebook and untappd
Saccharomyces is offline
 
Reply With Quote Quick reply to this message
Old 12-09-2009, 04:19 PM   #7
Hermit
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Alternate Universe
Posts: 2,124
Liked 50 Times on 45 Posts
Likes Given: 10

Default

Quote:
Originally Posted by Martin2D View Post
Isolating each individual organism in a blend is nearly impossible for the lay person. I recently did this, culturing temptation. I did 2 on just 8% DME and agar and two on 8% DME, some dextrose, and agar. It'll probably be a while before I get results, but they are cultured.
Just curious. It seems like it would be nice if the agar/culture liquified at around 90/100 F?
__________________
Hermit is offline
 
Reply With Quote Quick reply to this message
Old 12-09-2009, 05:07 PM   #8
Saccharomyces
Be good to your yeast...
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Saccharomyces's Avatar
Recipes 
 
Join Date: Jun 2008
Location: Pflugerville, Texas
Posts: 5,443
Liked 77 Times on 51 Posts
Likes Given: 2

Default

Quote:
Originally Posted by Hermit View Post
Just curious. It seems like it would be nice if the agar/culture liquified at around 90/100 F?
Bacteria have no problem growing on YPD media plates.
__________________
[How to Calculate Mash Efficiency | Do I Need a Yeast Starter? | My Ghetto Fermentation Chamber | Twitter | 6 Gal. HDPE Fermenters | Slanting Yeast | No Sparge Brewing]

Quote:
Originally Posted by Soperbrew
big brother only monitors facebook and untappd
Saccharomyces is offline
 
Reply With Quote Quick reply to this message
Old 12-09-2009, 05:09 PM   #9
Hermit
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Alternate Universe
Posts: 2,124
Liked 50 Times on 45 Posts
Likes Given: 10

Default

Quote:
Originally Posted by Saccharomyces View Post
Bacteria have no problem growing on YPD media plates.
Actually, what I'm thinking is warm them up until the turn liquid for pitching a starter. Below 90/100 in the fridge they are solid.
__________________
Hermit is offline
 
Reply With Quote Quick reply to this message
Old 12-09-2009, 05:11 PM   #10
Edcculus
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2007
Location: Greenville, SC
Posts: 4,567
Liked 39 Times on 37 Posts

Default

would slanting, then building a starter from a lambic blend throw off the ratio of the original blend? Would it be enough to notice?

__________________
Edcculus is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Making cider with lambic blend yeast? sonetlumiere85 Cider Forum 5 12-02-2013 12:37 AM
Lambic blend starter question dontman Lambic & Wild Brewing 15 11-27-2009 05:29 PM
How to culture a lambic blend yeast? N3WWN Recipes/Ingredients 4 07-29-2008 05:29 PM
Hmm...Lambic Blend Propegator-Pak Starter (and another thought) Evan! General Techniques 8 07-11-2008 01:09 PM
Secondary with Lambic Blend oooFishy General Techniques 2 01-15-2008 05:04 PM