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Old 05-26-2009, 12:34 AM   #11
BierMuncher
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Mine is turning out nicely.

Tart and crisp.

http://www.homebrewtalk.com/f12/ive-got-bug-118242/

 
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Old 05-26-2009, 02:45 PM   #12
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Quote:
Originally Posted by Ryan_PA View Post
Assuming I don't get botulism, I'll be sure to let you know.
As long as you let it age 60 days before drinking you will be fine. If that wasn't the case we wouldn't have the wild beers of Belgium.
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Old 05-26-2009, 03:04 PM   #13
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What makes 60 days the number? Is there a scientific process that happens during this period?

 
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Old 05-26-2009, 06:05 PM   #14
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I just brewed one Sunday night. I brewed a tasty one last year with the Wyeast Berliner blend, so I had been hoping they would release it again.

60% pils, 40% wheat malt, 1 oz of hallertau in the mash. Mashed in @125, thick decoction to get it up to 145, infusion to get it to 154. Batch sparged. Brought just to a boil, then chilled to 80 and pitched a small slurry of lacto and US-05 from a friend along with a touch of Brett L.

Planning on adding raspberries to half of it in a month or two.
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Old 05-26-2009, 06:33 PM   #15
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Question that someone raised at hbc, that I don't know the answer to: okay, so, ohiobrewtus made a b-weisse recently and just pitched lactobacillus...he wants it really sour. I was thinking of doing the same thing (I brewed my bweisse on Friday and pitched the lacto only, which took off over the weekend), but someone asked a question that had never occurred to me, and which I cannot answer:

does lactobacillus delbrueckii produce alcohol?
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Old 05-26-2009, 07:21 PM   #16
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God I hope so. I never thought of that before, I just assumed it did. It does eat sugars, I just figured there would be the same, or similar, by-products of other sugar eating organisms.

 
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Old 05-26-2009, 07:32 PM   #17
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Lactobacillus delbrueckii is a homofermentative organism that produces lactic acid only. Source = Microbiology and Technology of Fermented Foods by Hutkins.

 
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Old 05-26-2009, 07:36 PM   #18
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Lacto cannot be your sole fermenter as far as I know. You have to pitch yeast with them. You may delay the pitching of yeast to allow the lacto do their thing without alcohol's presence, but you need to pitch some sort of yeast eventually.

 
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Old 05-26-2009, 08:18 PM   #19
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Quote:
Originally Posted by ChrisKennedy View Post
Lacto cannot be your sole fermenter as far as I know. You have to pitch yeast with them. You may delay the pitching of yeast to allow the lacto do their thing without alcohol's presence, but you need to pitch some sort of yeast eventually.
Agreed, but wait too long and the lactic acid will make for some very unhappy Sacch.
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Old 05-26-2009, 08:46 PM   #20
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Won't lactobacillus also shut itself down after it produces ~1% lactic acid in the solution? And doesn't this happen after only fermenting around 1P worth of sugar?

 
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