I've made a number of sours (drinking one now from 2010), but never made, tasted, or even seen a BW.
Wanted to try to make a BW. I have an idea how I'm going to do it, but wanted to ask a few questions to try and avoid some issues.
My plan is to boil the wort thru the break (OG: 1.032) with no hops, cool it, add some Lacto (no aeration), put an airlock on it, and keep it warm (95 F - 100 F) with a heating blanket for a week.
Then reboil, add some hops to less than 10 IBUs, cool and pitch WLP022 (an English yeast I have handy).
Questions:
1) I don't want to use grain for the lacto (don't want the smell). Don't want to use Wyeast lacto (reported to have yeast, and I don't have any). What other options? Live Lactobacillus Acidophilis from the pharmacy - Probiotic), or yogurt. Yogurt has several cultures, and althought it only needs a little bit, I am not sure about putting some yogurt in my beer. Is there any problem with this? Unless someone points out an issue, I plan to use about 50 grams of Lactobacillus Acidophilis from a Probiotic.
2) Is a week with Lacto enough, or too much?
3) 1.032 is the top end of the BJCP guidelines. Any benefit in going higher or lower?
4) What sort of ferment/ action should I expect from the Lacto before the yeast is added? Any issues with an airspace in the fermenter for the lacto part?
Wanted to try to make a BW. I have an idea how I'm going to do it, but wanted to ask a few questions to try and avoid some issues.
My plan is to boil the wort thru the break (OG: 1.032) with no hops, cool it, add some Lacto (no aeration), put an airlock on it, and keep it warm (95 F - 100 F) with a heating blanket for a week.
Then reboil, add some hops to less than 10 IBUs, cool and pitch WLP022 (an English yeast I have handy).
Questions:
1) I don't want to use grain for the lacto (don't want the smell). Don't want to use Wyeast lacto (reported to have yeast, and I don't have any). What other options? Live Lactobacillus Acidophilis from the pharmacy - Probiotic), or yogurt. Yogurt has several cultures, and althought it only needs a little bit, I am not sure about putting some yogurt in my beer. Is there any problem with this? Unless someone points out an issue, I plan to use about 50 grams of Lactobacillus Acidophilis from a Probiotic.
2) Is a week with Lacto enough, or too much?
3) 1.032 is the top end of the BJCP guidelines. Any benefit in going higher or lower?
4) What sort of ferment/ action should I expect from the Lacto before the yeast is added? Any issues with an airspace in the fermenter for the lacto part?