highgravitybacon
Well-Known Member
- Joined
- Sep 28, 2012
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So I made a 50/50 pilsen / white wheat. IBU of about 5. SG 1.030. The fermenter could pass for a urinal in color.
Thinking I would get a few sour bonus points, I pitched half (1L) of a 2L starter of Wyeast 5335. This, by estimation, should have yielded 10 mil cells / ml. I pitched this into 90F wort. 12 hours later this thing is going ape. Furious bubbling, krausen, smells sour, tart, citrusy. Plan was to wait 72 hours, taste, and then pitch 1007.
I checked it just now, about 30 hours post innoculation. This fricking lacto has dropped the wort from 1.030 to 1.010. It's nuts. I thought the Wyeast lacto was supposed to be kind of sissy, doesn't mess with the sugars too much, and leaves plenty for the yeast to ferment. That's not at all what I'm looking at. I'm looking at a big ass tub of yogurt beer.
Question 1 Of the products produced by the bacteria messing with the wort, what value is the SG? Is the SG value still valid in terms of attenuation and alcohol content? Or are so many off products produces that I can no longer rely on the starting-final to calculate alcohol?
Question 2: Is this experience typical of this strain and these conditions?
Thinking I would get a few sour bonus points, I pitched half (1L) of a 2L starter of Wyeast 5335. This, by estimation, should have yielded 10 mil cells / ml. I pitched this into 90F wort. 12 hours later this thing is going ape. Furious bubbling, krausen, smells sour, tart, citrusy. Plan was to wait 72 hours, taste, and then pitch 1007.
I checked it just now, about 30 hours post innoculation. This fricking lacto has dropped the wort from 1.030 to 1.010. It's nuts. I thought the Wyeast lacto was supposed to be kind of sissy, doesn't mess with the sugars too much, and leaves plenty for the yeast to ferment. That's not at all what I'm looking at. I'm looking at a big ass tub of yogurt beer.
Question 1 Of the products produced by the bacteria messing with the wort, what value is the SG? Is the SG value still valid in terms of attenuation and alcohol content? Or are so many off products produces that I can no longer rely on the starting-final to calculate alcohol?
Question 2: Is this experience typical of this strain and these conditions?