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Old 05-18-2009, 02:39 PM   #61
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Racked mine yesterday after seven weeks. The wild version wasn't very sour at all, was down to 1.000. I'll let it condition for awhile and then add some acid to the keg to taste. The 5335 version smelled like lemonade so I think the acid level is a lot better in that one. I didn't take a reading yet, I'll let it sit in the secondary for a bit and then take a reading. I was being careful (paranoid) to avoid cross contaminating each half batch with the other.

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Old 06-26-2009, 04:59 PM   #62
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im still at a loss understanding when to tell if its done. Considering aging this in secondary will it just continue to drop below 1.003 if i dont rack off or with metabisulfite as you suggested?

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Old 06-26-2009, 05:08 PM   #63
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im still at a loss understanding when to tell if its done. Considering aging this in secondary will it just continue to drop below 1.003 if i dont rack off or with metabisulfite as you suggested?
The activity of the Lactobacillus is limited by the concentration of lactic acid in solution, around 1% if I recall correctly to a pH of 3.8.
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Old 07-25-2009, 04:04 AM   #64
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I finally tapped mine and this is excellent stuff. I didn't pitch any sacc. in mine, just the 5335. I had 1/2 of a keg left and all the BMC guzzlers that came over for a poker game killed my damn keg!

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Old 07-27-2009, 02:49 PM   #65
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My wild version is on draft and is tasting good now after adding a few tablespoons of lactic acid to bring up the acidity. It has an off aroma, rather vegetal-like, which I am 110% sure is from an unwanted infection from the grain. However as long as you hold your breath it tastes great! The other half made with the 5335 is better, and I'm letting it age until the first keg kicks.

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Old 07-27-2009, 02:52 PM   #66
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Mine is way too sour! Ive been blending it with a medicore beer, and 1+1=3! so im fine with it!

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Old 07-31-2009, 11:09 PM   #67
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Ohio Brewtus, I read that lacto will just eat sugar and produce lactic acid. Did you ever only drink it and get drunk? I just want to know because I am about to do a sour.

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They are a major part of the lactic acid bacteria group, named as such because most of its members convert lactose and other sugars to lactic acid.
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Old 08-27-2009, 04:58 PM   #68
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So when you decide that the sourness is good, do you just rack from under the pellicle? Won't the lacto continue to eat? How do you prevent continued fermentation and bottle bombs? Do you just have to drink it fast?
I know this was posted a long time ago in this thread, but could someone answer this for me? My brain is telling me that when I prime and bottle this BW, the funk will continue in the bottle. How do you stop this process, or do you just not worry about it and bottle it as you would anything else? Thanks.
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Old 08-27-2009, 08:18 PM   #69
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A little bit of fruit juice added to this stuff is the schnizzle. This will be a summer staple for me in the future.

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Old 09-04-2009, 02:11 PM   #70
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An excellent start to the weekend! Just pulled a quick sampler to see how the newest batch is progressing.

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