MidTNJasonF
Well-Known Member
What was the odor like?
My wife describes it as baby vomit. She will not touch it. I personally think that is harsh and I say it is more sour wet farm animal mixed with cooked canned corn.
What was the odor like?
MidTNJasonF said:My wife describes it as baby vomit. She will not touch it. I personally think that is harsh and I say it is more sour wet farm animal mixed with cooked canned corn.
Hahaha, i know the smell, boil and light hop addition cures all
Did not cure this one. 20 minute boil an ounce of german hops. It got worse after the boil and worse still after fermentation.
inflictor-of-grimness said:So I plan on doing a sour wort for an extract berlinerweisse. My plan is to throw some grain into wort and keep it hot until it sours to my taste (which will be pretty sour.) After that I will heat and then use WLP 644 to ferment. The brett should be able to withstand a highly acidic PH.
I also have another question regarding fruit. First of all, how much fruit would everyone recommend to get a full flavor inside of a light beer like this? Right now, I am specifically considering berries, though I might try different kinds of fruit in the future. Also, has anyone tried the vintners harvest purees that Northern Brewer sells?
Also, has anyone tried adding some hops at flameout or dry hopping with a berliner weisse? I feel like adding some fruity hops like citra or simcoe might be a good idea, but I'd love if someone could give input.
I've been trying to read up on everything I need to know before I decide exactly what I want to brew, but information on all of this is limited.
I tasted my 5a after one week of US-05 fermentation. It has a nice sour bite to it and I quite like it. Gonna let it sit for another week in secondary to clear it up a bit.
Getting it significantly out of the temperature range would stop the lacto, either up or down. I would bring it up to pasturization temperature just to be sure that it won't do any other souring.
I do my sour mash in the mash tun since it is a lot more insulated than a carboy would be. I dont think that lacto create CO2 either, otherwise you would have CO2 in the mash tun as well.
I do my sour mash in the mash tun since it is a lot more insulated than a carboy would be. I dont think that lacto create CO2 either, otherwise you would have CO2 in the mash tun as well.
I dont think the lacto eats any sugar during the length of a sour mash. I did a 36 hour one about 3 weeks ago and my brewhouse efficiency came out to be 85% which well overshot my expectations. If it ate any sugar, it was a tiny amount.
Lacto is active at room temp?
I dont think the lacto eats any sugar
So what exactly do you think the lacto is doing, if its not eating sugar?
I don't know, I never had a chance to ask before I killed them all in the boil :cross:
I only say that because my brewhouse OGs have been as expected or better when doing a sour mash. If they ate a significant amount of sugar, my readings would have shown it.
Doesn't some lacto also produce alcohol?
Doesn't some lacto also produce alcohol?
Mhmm, WLP677 is an example of a strain that does.
Where are you getting that info from?
I'm going to be brewing up a raspberry berliner weiss this weekend using the sour wort method with White Labs lacto. I'm going to hold it at 110 from Friday evening until Sunday morning using a heat stick attached to a digital temperature controller in my boil kettle.
I'm going to make a session ipa the same day. Since the mash is already done for the first beer it should make for a quick double brew day.
Seems like a good day..
..unless you spil sour mash juice in your cooled IPA wort
Lacto don't produce co2 and dont eat sugar? We learn everyday...
These are homo-fermentation and hetero-fermentation strains of lactobacillus (sorry, I don't know the exact terms in english).
Some strains produce Lactic acid + CO2(homo), and some produce Lactic acid + Ethanol + CO2 (hetero).
I've asked a couple times already and no one has answered me, so I will ask again and see if anyone knows.
Is the lacto from a base grain used to make a sour wort homo or heterofermentive?
Tiroux said:Some produce co2? And some don't? They produce what? They do a magic transformation from sugar to acid or ethanol?
Sorry, read too fast...
Really, sugar to 2 units of lactic acid?
Can I see the formula of that transformation, i'm curious..
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