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Old 04-16-2013, 06:59 PM   #181
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Originally Posted by Xpertskir View Post
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
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.


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Old 04-16-2013, 07:25 PM   #182
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Originally Posted by bknifefight View Post

I don't know, I never had a chance to ask before I killed them all in the boil
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.
They do consume sugar, how much is probably the better question


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Old 04-16-2013, 07:42 PM   #183
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Doesn't some lacto also produce alcohol?
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Old 04-16-2013, 07:45 PM   #184
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Doesn't some lacto also produce alcohol?
Mhmm, WLP677 is an example of a strain that does.
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Old 04-16-2013, 07:53 PM   #185
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Originally Posted by inflictor-of-grimness View Post
Doesn't some lacto also produce alcohol?
the mad fermentationist tried to do a 100% lacto berliner.
http://www.themadfermentationist.com...er-weisse.html
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Old 04-16-2013, 08:04 PM   #186
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What about lacto straight from grain? Will it produce any alcohol?
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Old 04-16-2013, 08:05 PM   #187
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Originally Posted by Whalewang View Post
Mhmm, WLP677 is an example of a strain that does.
Where are you getting that info from?
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Old 04-16-2013, 08:15 PM   #188
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Old 04-17-2013, 01:41 AM   #189
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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).

Always from eating sugar, and no how else.

WLP677, which is lactobacillus delbrueckii does NOT create ethanol, for what I know.
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Old 04-17-2013, 01:48 AM   #190
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I just popped the first bottle of a sour mashed Berliner today. I mashed for a whole week. Was only planning on four days, but life caught up with me. Fermented it with WLP036 Dussledorf Alt yeast.

Turned out fantastic. I've never had another example of the style, but it will be my lawnmower beer this summer for sure. Brightly acidic with a bready, wheaty finish that'll be perfect after a hot summer afternoon. And only 3%.


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