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Old 06-12-2012, 03:35 PM   #81
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My lacto starter smelled a little like nail polish remover. Probably not a good thing. What smell should I expect out of the starter?
Usually that is the sign of Ethyl Acetate or Acetone. It 'could' subside, and also could not. Homemade Lacto starters are very trial and error. This is primarily why Jamil likes using store bought lacto cultures, because the Homemade ones are sometimes hard to predict.

I have had 1 batch that had a slight smell of Ethyl Acetate, and it turned out fine with some time. I would say if you are scared to pitch it into wort, don't.

Next time, make 2 Lacto starters, and then choose the one that smells the most like a clean, tart, lactic acid smell.
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Old 06-12-2012, 04:30 PM   #82
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My lacto starter smelled a little like nail polish remover. Probably not a good thing. What smell should I expect out of the starter?
Mine smelled of quite sour dairy/dank sour cream after about a week. Not sure if that's the right smell but my beer seems to he doing ok. Although I've yet to see any pellicle on my beer. Could this have anything to do with using fermcap s?
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Old 06-12-2012, 04:32 PM   #83
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Mine smelled of quite sour dairy/dank sour cream after about a week. Not sure if that's the right smell but my beer seems to he doing ok. Although I've yet to see any pellicle on my beer. Could this have anything to do with using fermcap s?
That is about right for the lacto starter. But you should have seen a pellicle. A fermcap should have had nothing to do with not forming a pellicle. Has your airlock done anything, or has the gravity changed?
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Old 06-12-2012, 05:23 PM   #84
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That is about right for the lacto starter. But you should have seen a pellicle. A fermcap should have had nothing to do with not forming a pellicle. Has your airlock done anything, or has the gravity changed?
Airlock was going crazy the first few days after I added the lactose. Didn't really do much of anything after the brewers yeast was added. Haven't taken a gravity yet as I wanted to wait till the end, as to not waste the sample. But ill take one this week maybe.
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Old 06-16-2012, 02:31 AM   #85
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So with this beer would i sparge normally or is it a no sparge thing?

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Old 06-18-2012, 04:05 AM   #86
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I batch sparged as usual and then cooled it to about 100 and pitched my lacto starter... its been like15 days since I pitched the brewers yeast and there is still no pellicle. Hope everything is ok...

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Old 06-19-2012, 04:52 PM   #87
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So with this beer would i sparge normally or is it a no sparge thing?
Sparge normally. Cool to 100 or so. Pitch Lacto. It's just a no boil.
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Old 06-19-2012, 04:55 PM   #88
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I batch sparged as usual and then cooled it to about 100 and pitched my lacto starter... its been like15 days since I pitched the brewers yeast and there is still no pellicle. Hope everything is ok...
There is always a chance that the pellicle will not be visible, although with this beer it certainly should be. Did you taste it after 48 hours before pitching the yeast? If it was not sour enough for you likeing, I would have weighted to pitch the yeast.

Also, I have had some cases where when I pitched the yeast, the pellicle fell back into the beer.

Take a sample and reading. That is the only way to know for sure.
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Old 06-19-2012, 04:57 PM   #89
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Quote:
Originally Posted by Morkin

There is always a chance that the pellicle will not be visible, although with this beer it certainly should be. Did you taste it after 48 hours before pitching the yeast? If it was not sour enough for you likeing, I would have weighted to pitch the yeast.

Also, I have had some cases where when I pitched the yeast, the pellicle fell back into the beer.

Take a sample and reading. That is the only way to know for sure.
I had a pellicle before pitching but not again after. Is that normal?
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Old 06-19-2012, 05:01 PM   #90
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I had a pellicle before pitching but not again after. Is that normal?
I believe so. I think it is the same premise of if you have ever rocked a carboy with a pellicle in it, they will fall back into the beer.

As long as the taste was correct, there is no worries. But will state this again:

*Make sure the sour level is where you want it before you pitch yeast*.

It will sour a bit more, but the lacto and yeast then are competing for sugars, and there is less the lacto can eat to produce the flavor.
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