Recent content by lshaner

http://www.ritebrew.com/product-p/837114.htm

Brett and Sacch does not make for bracing tartness. If you have bracing tartness, that is an indication of an LAB being present. Brett can produce acetic acid, but it takes a lot of oxygen to do so and if you're introducing that much oxygen regularly into your fermenting wort, you'll have...

It's probably contaminated with Sacch. Brett is most definitely a slow mover. 24-72 hour lags are normal and even when activity is at its peak with a 100% Brett fermentation, it's never nearly as vigorous as a Sacch fermentation.

Post-fermentation is very easy to test if you have access to or know someone with access to a microscope. If you have krausen development or see a lot of CO2 off-gassing, yeast will be easily visible under the microscope. Even if a commercial container is infected with yeast, it may or may...

You need an exceedingly small amount of Brett to have an effect in secondary. Check out this study: http://www.milkthefunk.com/wiki/Brettanomyces_secondary_fermentation_experiment The lowest pitch rate used in the experiment is about 1/5 of the amount in a WL vial. Even at that pitch rate...

I guess I'm unclear what you mean by the L. brevis can 100% ferment the brew and that it was violent with activity. Even heterofermentative Lacto like brevis produce essentially invisible quantities of CO2.

It's good that you ended up with a product you like, but you had a yeast infection. L. brevis does not create a krausen and it is not capable of complete attenuation of wort. http://www.milkthefunk.com/wiki/Lactobacillus#100.25_Lactobacillus_Fermentation

If it's a wild yeast like Brett, or some other POF+ wild yeast, it will indeed get out-competed in terms of cell count due to Sacch's much higher rate of reproduction in wort. However, sheer numbers don't tell the whole story. We conducted a study of how fast Brett can cause changes to flavor...

Agreed that you can't be absolutely sure what exactly it is without further testing. But for that same reason, I don't agree that we know it wouldn't cause a problem with the beer. How do we know it wouldn't produce off-flavors if we don't know what it is. Given that we know there's something...

I use the term fungus in the broadest sense. Yeast is also a fungus. Regarding size, even bacteria that form chains, such as Lactobacillus, have a much smaller diameter than yeast. So while the Lacto chain/filament may be longer than a yeast cell, it's still significantly smaller in diameter...

Need to nip a few things in the bud here. Those long rod-shaped organisms are not bacteria. Bacteria are many, many times smaller than yeast and the organisms in that picture are similarly sized to the yeast in the sample. It's some sort of fungus. Can't say exactly what variety it is...

It's already been suggested multiple times above, but definitely check your gravity. Given what you pitched, I would put money on it already being attenuated.

Little ones are probably Lactobacillus then.

From the WL description of 095, I don't think that it's Conan. 1) The Alchemist is not in Burlington. 2) I can't imagine the agreement between TYB and WL would allow WL to directly compete with the same strain. My best guess is that 095 is the Magic Hat strain. When I mentioned to an...

Looks like you might have three different things there. All of this would need to be confirmed with additional plating and microscopy, but I see large white colonies that are likely yeast, smaller white colonies which could be yeast or bacteria, and very tiny colonies that are probably...