lactose to feed lactic bacteria - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > lactose to feed lactic bacteria

Thread Tools
Old 10-02-2012, 09:47 PM   #1
Aug 2011
Posts: 136
Liked 10 Times on 9 Posts

Has anyone tried using lactose to encourage lactobacillus sourness in a simple sour like Berliner weisse or Gose? One would figure giving the lacto a appropriate precursor that there is no competition for could be a winner.

Reply With Quote
Old 10-04-2012, 04:40 PM   #2
Oct 2010
Seattle, WA
Posts: 75
Liked 2 Times on 2 Posts

Unless I'm mistaken, lactose can not be fermented - even by souring bacteria. The conventional wisdom is to use maltodextrin, which can be fermented by the souring critters but not by regular beer yeast.

Reply With Quote
Old 10-04-2012, 05:48 PM   #3
Oct 2009
Berkley, Michigan
Posts: 1,031
Liked 100 Times on 88 Posts

Well I know my milk kefir grains ferment lactose. I'm lactose intolerant and drink milk kefir all the time. So I'm assuming this might work.

Reply With Quote
Old 10-08-2012, 04:27 AM   #4
Feb 2012
St. Paul, MN
Posts: 36
Liked 2 Times on 2 Posts

Originally Posted by mors View Post
Well I know my milk kefir grains ferment lactose. I'm lactose intolerant and drink milk kefir all the time. So I'm assuming this might work.
+1. Lactobacillus spp. are the organisms responsible for fermenting yogurt, turning lactose into lactic acid

Reply With Quote
Old 10-09-2012, 03:02 AM   #5
zentropy's Avatar
Jan 2010
San Antonio, TX
Posts: 19

I used a quarter oz. to goose a Berliner I made, my first. It had not soured much at all after four months, despite having a one liter starter made from apple juice and acid malt, plus a slant of WL lacto. D. The sourness took off after adding the lactose (just poured the powder in), but I think it oxidized somehow, because it darkened from a pale straw color to a pale amber. Next time I'll take more care to minimize O2 exposure.

Reply With Quote
Old 10-10-2012, 12:42 PM   #6
weremichael's Avatar
Feb 2006
Posts: 261
Liked 17 Times on 12 Posts

I emailed Wyeast about 2 years ago regarding this very subject after a berliner weiss I brewed with their berliner strain didn't sour up enough. One of the mycologists and I talked about it and he told me that they had never done an experiment with lactose and lactobacillus. I experimented with it by boiling lactose with water with a ratio of 100g to 1 L and pitching that directly into the berliner. I "fermented" it for about 2 months and unlike zentropy, I didn't have any luck with it souring (it remained slightly sweeter). But like zentropy, I have had very good success with an apple juice starter and holding it at 100 degrees F (got that from emailing Vinnie at Russian River).

So my advice, try increasing sourness with an apple juice starter.

Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Lactic Starter Help snooky Lambic & Wild Brewing 1 07-21-2012 01:43 AM
100% Brett that I want lactic acid. vobr0002 Lambic & Wild Brewing 6 04-26-2012 01:17 PM
Lactic soda culture - Berliner weisse? killsurfcity Lambic & Wild Brewing 2 05-18-2011 03:20 PM
Blending with vingear and lactic acid scone Lambic & Wild Brewing 3 01-21-2010 01:21 AM
Is 50-52 too cold for aging with Brett/lactic cultures? brewmonger Lambic & Wild Brewing 5 02-11-2009 01:58 AM

Forum Jump