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Old 06-06-2013, 07:33 PM   #1
Keyes88
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Jan 2011
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Why add hops at all if its only 3-8 IBUs? I tried searching for an answer and found nothing. Does it relate to Reinheitsgebot?

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Old 06-06-2013, 09:32 PM   #2
TNGabe
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Aug 2012
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I don't know, but I'd guess it's because hops aren't just about alpha acid units, but also contribute other flavor components. Try a batch without hops and see!


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Old 06-06-2013, 11:57 PM   #3
Rivenin
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it's about preservatives within the hops themselves.
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Old 06-07-2013, 01:30 AM   #4
Keyes88
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But don't the preservatives inhibit the lacto?

 
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Old 06-07-2013, 04:07 AM   #5
Rivenin
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Not in low quantities... I think you are supposed to hop up to 10ibus and can get away with 20ibus
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RAINYDAY BREWING AND WINERY McMinnville, OR - EST 2010
Coming up Cream ale
Primary Milk the funk berlinerweisse with saison yeast - Blonde
Kegged Heff/saison yeast split
240v - 4500w electric two tier

 
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Old 06-07-2013, 04:37 AM   #6
Keyes88
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Jan 2011
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BJCP states 3-8. I was curious if it kept out other bacteria but with the lacto in their producing a low level of alcohol, I doubt anything could form.

Today I did a no boil no hop Berliner with only lacto. I'm curious how this will turn out. I hope nothing dangerous grows!

 
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Old 06-07-2013, 07:43 AM   #7
spenghali
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Jan 2009
Corvallis, OR
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The hops won't inhibit the lacto if you use a sour mash. If you utilize lacto with a sacch strain in primary, you need to keep the IBUs low since the L. debrueckii is inhibited over about 10 IBUs (assuming you are using the wyeast strain, i assume the WL strain is the same). There are other strains that are hop-insensitive like L. brevis.

 
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Old 06-12-2013, 01:28 AM   #8
Keyes88
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Ok, so I did 5 gallons with the WL Lacto at about 90 degrees for 5 days. Added dry German ale yeast and gave it a day. Gravity reading went from 1.036 down to 1.010. It's not that sour, fermentation was very fizzy. I hope I have not poisoned myself drinking this.

 
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Old 06-12-2013, 04:21 PM   #9
Rivenin
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if it fermented out, i'm 100% positive you wouldn't have poisoned yourself.

If you watch "how beer saved the world" they made beer with duck pond water... had enough bacteria to kill someone... so they made beer with it, all microbes were gone and on top of that, people were tested THEN told what they were drinking... i would have drank it knowing that before or after hand .
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RAINYDAY BREWING AND WINERY McMinnville, OR - EST 2010
Coming up Cream ale
Primary Milk the funk berlinerweisse with saison yeast - Blonde
Kegged Heff/saison yeast split
240v - 4500w electric two tier

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Old 06-12-2013, 06:12 PM   #10
Keyes88
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Jan 2011
, New Jersey
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I saw that. Great program. I'm only nervous bc of the no boil.



 
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