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Old 09-13-2013, 02:15 AM   #61
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Originally Posted by Haputanlas
Another update
What's the update?
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Old 11-20-2013, 08:30 PM   #62
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what kind of activity should I see on the starter for the lacto?

I have not seen anything and it is at 83F right now.

I did a starter before with WLP677 using pasteurized apple juice and saw quite a bit of activity. I tried to keep it in the 90s though.

On tap: #77 Perfect Porter, #78 Mild 1.038 > 1.009, Flanders, RIS, Barleywine
Fermenting: #74 Saison with 3711 #75 Saison with WLP565 + Brett C
Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Smoked Porter 1.063 10/11, pepper RIS 1.088 7/11, Kriek, 1.052 12/11, Berliner Weisse 1.030 9/20/12
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Old 11-25-2013, 03:21 AM   #63
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Is this a 10gal recipe?

Primary: Kraainem: Belgian Style Wit (Brewed 2/22/14)
Secondary: Tervuren: Whiskey Oaked RIS (Brewed 1/25/14)
Currently Bottled: Comfort and Joy (2012), Smoked Berliner Weiss (2014)
On-Deck: Pliny Clone (Feb '14), Mariage de Rouge: Belgian Pale Ale (Mar '14)
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Old 02-16-2014, 04:12 AM   #64
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If you don't want to use a commercial sour culture for this, you can do the following, which I have tried and it worked *very* well:

Start with some weak wort around 4*P (1.016). A few tablespoons of DME in a liter of hot water will do the trick. Toss in a handful of grain. Stick it in your oven at 120*F overnight if it has a warm setting like mine; otherwise you can use a heating pad and play with it until the thermometer reads around 120. Whatever you do make sure it stays over 110*F. You don't want the bacteria to grow that make poopy diaper flavors. *yuck*

The next day, make up a new batch of weak wort but keep the volume at 750ml this time. Toss in a tablespoon of dried milk, or use some milk instead of water. The lactic acid producing bacteria love milk sugars. Pour 250ml of the first starter into this one and toss the rest of it. Stick this second starter in the oven or on your heating pad again and let it work for a full 24 hours.

Now, the important part -- give it a taste. It should be tangy, but clean -- with a cheese-like flavor and aroma. If it's funky, repeat the build-up step to let the lactic bacteria outcompete the funk. If it tastes and smells good you're ready to use it.

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