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Old 04-16-2013, 02:12 PM   #171
Tiroux
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Quote:
Originally Posted by bknifefight View Post
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.
Makes sens...

Does anyone ever consider doing the sour mash in a carboy?

Drain, sparge, then transfer the wort to a sanitized carboy, then pitch lacto and put an airlock. It would be air sealed, and pretty soon full of CO2. Then transfer it again to boil kettle when it's done?

You'd say, why don't just pitch the lacto first, then yeast (after boil)? Well, I'm afraid to lacto would continue to eat unfermentable sugar after fermentation, and that's not what I want on my project. It's gonna be a Raspberry wheat beer around 4-5%. I would just want to add a little acidity to it, and make it ferment really quick.



 
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Old 04-16-2013, 03:44 PM   #172
bknifefight
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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.



 
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Old 04-16-2013, 04:29 PM   #173
Tiroux
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Quote:
Originally Posted by bknifefight View Post
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.
Well, you have CO2 in the mash tun.

 
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Old 04-16-2013, 04:51 PM   #174
Xpertskir
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Quote:
Originally Posted by bknifefight View Post
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.
Lacto eats sugar producing byproducts of C02 and lactic acid.

 
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Old 04-16-2013, 06:39 PM   #175
bknifefight
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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.

 
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Old 04-16-2013, 06:41 PM   #176
GatorBeer
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Quote:
Originally Posted by bknifefight View Post
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.
7 days at room temp and lacto ate almost all of my fermentables. This beer is going to be 1% hopefully when I had planned on a ~4%

 
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Old 04-16-2013, 06:46 PM   #177
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Lacto is active at room temp?

 
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Old 04-16-2013, 06:48 PM   #178
GatorBeer
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Quote:
Originally Posted by bknifefight View Post
Lacto is active at room temp?
Active, but much slower. From my experience (~5 batches) I get the same sourness at either 2 days at 110F or 7-8 days at 70F.

 
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Old 04-16-2013, 06:51 PM   #179
Xpertskir
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Quote:
Originally Posted by bknifefight View Post
I dont think the lacto eats any sugar
So what exactly do you think the lacto is doing, if its not eating sugar?

 
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Old 04-16-2013, 06:51 PM   #180
Tiroux
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Lacto don't produce co2 and dont eat sugar? We learn everyday...



 
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