^yeah, that is how my lacto looked prior to pitching the sacc.
I am about ready to bottle mine now, it is pretty mouth puckering. I put my carboy into the fridge to cold crash it. will the lacto film on top drop out with cold crashing or will i just need to rack from under it?
Hopefully I'm not too late with this, I've been absent from HBT for quite some time. I never tried cold crashing this recipe, but I would just try racking from underneath.
* In the "traditional methods" portion of the wiki, it suggests using a no-boil method and sparging straight into the fermenter. Am I correct that this would be hazardous for a glass carboy, and should probably be poured into the kettle first for chilling?
* If I want to add the lacto before the yeast, when should I aerate? My understanding is that lacto don't like O2 but obviously yeast do, so should I rack my wort to the fermenter, add lacto, and then wait a couple of days to aerate and add the yeast?
If I want to add the lacto before the yeast, when should I aerate? My understanding is that lacto don't like O2 but obviously yeast do, so should I rack my wort to the fermenter, add lacto, and then wait a couple of days to aerate and add the yeast?
Add lacto, wait a few days, and then pitch the yeast without aerating. As long as you have plenty of yeast (eg make a small starter) you will be fine without aerating.
does the sourness stick in the lines of your kegging system? Any infections from it? Would it be better to pitch lacto, go 48+ hours, pitch yeast, finish it out hot for 10 days, then Campden and keg it sanitary-like? adjusting sourness upwards with lactic acid after?
I foolishly cooked up this beer before having the lacto ready to pitch. I was only able to pitch the lacto bacteria at the very tail end of primary fermentation.
will the lacto have a sufficient amount of sugars to actually make this brew sour? Will I have to wait a ridiculously long time before the sourness is noticeable?
I am sure it will be a great grog and summer beer; sour or not. thanks
I did a 15 gallon batch into 3 carboys. In carboy 1 I pitched lacto on brew day, in #2 I pitched lacto and yeast simultaneously. In #3 I pitched yeast. On day 3 I added yeast to #1 and lacto to #3. I'll try to get ph readings on them after they've been running 2 weeks right before kegging them. I figured this way I could compare the carboys and see what tasted best to me.
mine ended up with some bad DMS. I'm blaming the short boil. anybody else have this?
Yes, I just cracked the first bottle of mine tonight. It had some serious DMS that I didn't notice during fermentation. Anyone know how to fix this up?
I also entered a wit beer not too long ago into a competition at a local brewery. On the judging sheet it mentioned DMS but 3 days at a warm rest of 90 degrees made it less noticeable. I have never heard of this as a way to clean up DMS and I don't know if it works but I might give it a try on my Berliner.
Yes, I just cracked the first bottle of mine tonight. It had some serious DMS that I didn't notice during fermentation. Anyone know how to fix this up?
I also entered a wit beer not too long ago into a competition at a local brewery. On the judging sheet it mentioned DMS but 3 days at a warm rest of 90 degrees made it less noticeable. I have never heard of this as a way to clean up DMS and I don't know if it works but I might give it a try on my Berliner.
Well, since mine is currently fermenting at about that temp (its hot in texas) hopefully mine won't be bad.
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