phissionkorps
Well-Known Member
I read about this on a site or two, and it seems like a cheaper way to introduce the lactic bugs. For those of you in a part of the country with a significant Mexican population, you may be familiar with a "drink" stocked in the yogurt section called Bio-Salud. It's basically an oz of nonfat milk with active L. acidophilus, casei, bifidus, bulgaricus, and Streptococcus thermophilus. They are about 88 cents for 7 of them, and the bugs usually settle to the bottom. I think it'd be easy enough to make a starter out of them. I would assume the milk wouldn't cause a problem because of the eventual alcohol and acid content, and you could pour about 90% if not more of it off the bugs at the bottom. Another thing to think about is that they contain a small amount of sorbate, but I think it would be so small as to not affect a 5g batch. Any other reasons why this shouldn't work?
If its an ok idea, I think I'll attempt an Oud Bruin with it. I saw on another site someone had soured their mash with yogurt but only let it go 2 days before pitching yeast, and then the lactic character was only very very faint. I was thinking maybe pitching the bugs, waiting a week or two, then pitching the yeast and proceeding as normal. Can't do it the other way since high alcohol will kill off some of those bugs. Opinions?
EDIT: just found out L. delbrueckii ssp bulgaricus has a pH requirement, so I may have to let yeast go to work for a week or so before pitching bacteria. The other bugs like L. acidophilus have a pretty wide pH tolerance.
If its an ok idea, I think I'll attempt an Oud Bruin with it. I saw on another site someone had soured their mash with yogurt but only let it go 2 days before pitching yeast, and then the lactic character was only very very faint. I was thinking maybe pitching the bugs, waiting a week or two, then pitching the yeast and proceeding as normal. Can't do it the other way since high alcohol will kill off some of those bugs. Opinions?
EDIT: just found out L. delbrueckii ssp bulgaricus has a pH requirement, so I may have to let yeast go to work for a week or so before pitching bacteria. The other bugs like L. acidophilus have a pretty wide pH tolerance.