gregkeller
Well-Known Member
Alright, so i have tried to read every thread and blog post i can on brewing with lacto/berliner wiess, and finally felt confident to brew one up yesterday. All went well, i had mad a starter from my white labs vial of lacto d. about a week ago, cold crashed it for about 4 days and pitched it into my 100 degree wort yesterday afternoon. I wrapped it up in blankets/sleeping bags etc. to keep it warm and 18 hours later its still nice and toasty. The airlock is bubbling like crazy.
Here's my question. I was told by white labs that their strain of lacto is heterofermentative, so it is capable of producing alcohol and lactic acid. Since my airlock is going like crazy am i right to assume that at this stage i'm producing alcohol and not lactic acid? if that's the case when am i going to get the souring? It just seem like there is a huge variation in how long these beers take. Some people say they pitch lacto and then yeast a few days later and get awesome sourness in a few weeks, while others say huge starter of lacto, a week of that, then yeast, and it takes 6 months. I was planning on letting this ride out for 3 days then pitching the yeast, but at this rate, i can't imagine there will be too many sugars left for the yeast.
Any ideas?
Here's my question. I was told by white labs that their strain of lacto is heterofermentative, so it is capable of producing alcohol and lactic acid. Since my airlock is going like crazy am i right to assume that at this stage i'm producing alcohol and not lactic acid? if that's the case when am i going to get the souring? It just seem like there is a huge variation in how long these beers take. Some people say they pitch lacto and then yeast a few days later and get awesome sourness in a few weeks, while others say huge starter of lacto, a week of that, then yeast, and it takes 6 months. I was planning on letting this ride out for 3 days then pitching the yeast, but at this rate, i can't imagine there will be too many sugars left for the yeast.
Any ideas?