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Old 04-14-2012, 01:41 AM   #1
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Default Spontaneous fremantation

So I was going to make a Berliner weisse, which turned into I'm going to make a super funky sour wheat. My plan was, and what I have done so far, chill wort to 75-80, and lactobisllious, hold at 80 for two days then add Brett. Let the Brett work for a few weeks then add the wlp Belgian sour mix and maybe some dregs from a Russian river sour to add to the funky bug mix. Well when I just went to unplug the heater to let it cool to the 70 range do I could add the Brett here is what I saw, thoughts? Smell from the air lock is very "bready", let the krausen drop then add Brett and continue as planned, add the Brett now to help compete with whatever yeast got it going?

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Old 04-15-2012, 04:33 PM   #2
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what lacto did you add?



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Old 04-15-2012, 11:56 PM   #3
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Quote:
Originally Posted by Emc
So I was going to make a Berliner weisse, which turned into I'm going to make a super funky sour wheat. My plan was, and what I have done so far, chill wort to 75-80, and lactobisllious, hold at 80 for two days then add Brett. Let the Brett work for a few weeks then add the wlp Belgian sour mix and maybe some dregs from a Russian river sour to add to the funky bug mix. Well when I just went to unplug the heater to let it cool to the 70 range do I could add the Brett here is what I saw, thoughts? Smell from the air lock is very "bready", let the krausen drop then add Brett and continue as planned, add the Brett now to help compete with whatever yeast got it going?

<img src="http://cdn.homebrewtalk.com/attachment.php?attachmentid=56910"/>
Lacto produces CO2. Totally normal.
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Old 04-16-2012, 10:45 AM   #4
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I just did a wit in that manner. Pitch lacto only let it go for three days and about 100F. Mine started to smell wretched though. The smell has basically disappeared, and I think bottle conditioning will rid the beer of the rest of the smell/taste.

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Old 04-16-2012, 03:49 PM   #5
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Interesting. I guess lacto only will produce a krausen like that? I've never done a lacto only (or initial pitch in this case) brew...

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Old 04-16-2012, 03:54 PM   #6
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http://www.homebrewtalk.com/f127/sorta-lacambre-method-wit-314125/index2.html#post3954250

That post shows the progression of my krausen. It didn't really die down until well after I transferred and blended the hopped and unhopped portion together and it finished fermenting. I had a snotty milky krausen up until 1.5 weeks ago. Now it's finished and chilling in my garage waiting to be bottled up this week.
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Old 04-16-2012, 04:01 PM   #7
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Quote:
Originally Posted by smokinghole View Post
http://www.homebrewtalk.com/f127/sorta-lacambre-method-wit-314125/index2.html#post3954250

That post shows the progression of my krausen. It didn't really die down until well after I transferred and blended the hopped and unhopped portion together and it finished fermenting. I had a snotty milky krausen up until 1.5 weeks ago. Now it's finished and chilling in my garage waiting to be bottled up this week.
Nice!

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Old 04-16-2012, 04:31 PM   #8
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Quote:
Originally Posted by smokinghole View Post
http://www.homebrewtalk.com/f127/sorta-lacambre-method-wit-314125/index2.html#post3954250

That post shows the progression of my krausen. It didn't really die down until well after I transferred and blended the hopped and unhopped portion together and it finished fermenting. I had a snotty milky krausen up until 1.5 weeks ago. Now it's finished and chilling in my garage waiting to be bottled up this week.
Its possible though that you had something else in there than lacto as you didnt boil if I remember correctly
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Old 04-16-2012, 05:49 PM   #9
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Yeah of course, but I think based on the similarities either we have the same contaminated lacto (if it wasn't just lacto), or that's just how a 100% lacto looks like.

Though I didn't boil I was dealing with 160F+ temp wort due to the sparge and kettle heating before I pulled my unboiled/unhopped portion of wort. The amount of time at the temp should have killed most anything else off.

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Old 04-17-2012, 05:31 AM   #10
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I boiled just like any other wort, because at first I was going to ferment with a normal yeast then add the lacto, but started reading all the suggestions to lacto first to get a better sour. It just threw me to see a full krausen, since I didn't expect that from the lacto. It's been a couple days, krausen dropped, I unplugged the heat belt so it's holding 67, added Brett. Figure I'll give that a few weeks then I'm going to add a vial of the wlp sour Belgium and the dregs from a rr beatification.



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