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Old 02-08-2012, 07:54 PM   #1
Saccharomycetaceae
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May 2010
South China, Maine
Posts: 79


Hi,
Does anyone know if any of the following bacteria are known for high diacetyl production, or other bad beer flavors for that matter:
Streptococcus thermophilus
Lactobacillus delbrueckii subsp. bulgaricus
Lactobacillus acidophilus
Bifidobacterium lactis
I want to brew a slightly sour Wit, but didn't plan ahead very well and all I have is a yogurt starter that contains a blend of those. Any insight into functionality here?
Thanks!

 
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Old 02-08-2012, 08:14 PM   #2
lamarguy
 
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Aug 2008
Austin, TX
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I've successfully made a berliner weisse with a yogurt culture. If you want a sharp lactic sourness, this technique works well. It finished at 3.3 pH.

However, you appear to want a mild sourness (~4.0 pH). In that case, I'd recommend a White Labs or Wyeast lacto strain (produces less lactic acid).
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Old 02-08-2012, 08:18 PM   #3
Saccharomycetaceae
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May 2010
South China, Maine
Posts: 79

Great,
Thanks a lot. Sounds like it'd work out well for this!

 
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