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Old 12-31-2013, 04:12 AM   #21
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Quote:
Originally Posted by ColoHox
Both L. brevis and L. plantarum are heterofermentive, producing lactic acid in addition to ethanol (or acetic acid) and CO2 from glucose.

The other species you listed (L. acidophilus and L. delbrueckii) are homofermentive.

Check out this link for some basic info.

OP, are you adding sauerkraut juice just because you have it on hand as opposed to purchasing the cultures needed? Or as an experiment?

Acetobacter should not be in your kraut (unless it is a contaminant). The genus Leuconostoc is more commonly used in kraut preparation, in addition to the Lactic acid bacteria.
Learned something new.... I always thought it was acetobacter that produced acetic acid in sauerkraut. Thanks for the info!


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Old 01-10-2014, 02:40 PM   #22
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Just a quick update. I brewed on Sunday, ran off into my kettle, pitched my sauerkraut starter as well as a handful of grain. I checked pH yesterday, it was about 3, tasted it to be sure, and it was amazingly tart. I will heat it back up tomorrow with a small amount of hops then pitch my yeast. I am very happy with the results so far.


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Old 01-10-2014, 04:37 PM   #23
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Originally Posted by njbalazs View Post
Just a quick update. I brewed on Sunday, ran off into my kettle, pitched my sauerkraut starter as well as a handful of grain. I checked pH yesterday, it was about 3, tasted it to be sure, and it was amazingly tart. I will heat it back up tomorrow with a small amount of hops then pitch my yeast. I am very happy with the results so far.
So you let it ride for ~4days?
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Old 01-10-2014, 05:03 PM   #24
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Originally Posted by njbalazs View Post
Just a quick update. I brewed on Sunday, ran off into my kettle, pitched my sauerkraut starter as well as a handful of grain. I checked pH yesterday, it was about 3, tasted it to be sure, and it was amazingly tart. I will heat it back up tomorrow with a small amount of hops then pitch my yeast. I am very happy with the results so far.
With a pH of 3, I imagine the yeast will flip you the bird and die.
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Old 01-10-2014, 07:18 PM   #25
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Johnny, I will let it go for a little over 5 days.
Gabe, I think the yeast will survive the low pH. What I have read on kettle souring, you should target 3.5. Acid washing is done at 2-2.5. If it doesn't work, so be it, it still tastes awesome.
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Old 01-10-2014, 07:26 PM   #26
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Originally Posted by njbalazs View Post
Johnny, I silk let it go for a little over 5 days.
Gabe, I think the yeast will survive the low pH. What I have read on kettle souring, you should target 3.5. Acid washing is done at 2-2.5. If it doesn't work, so be it, it still tastes awesome.

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Well I hope the yeast does survive, but IIRC, isn't a temperature around 36F the key to yeast surviving washing? The low pH is also temporary and the yeast isn't expected to reproduce in that environment. As you said, if nothing else, you'll have a presumably probiotic beverage you enjoy.
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Old 01-11-2014, 02:27 AM   #27
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Quote:
Originally Posted by njbalazs View Post
Just a quick update. I brewed on Sunday, ran off into my kettle, pitched my sauerkraut starter as well as a handful of grain. I checked pH yesterday, it was about 3, tasted it to be sure, and it was amazingly tart. I will heat it back up tomorrow with a small amount of hops then pitch my yeast. I am very happy with the results so far.
Check the gravity, you may be boiling off alcohol when you heat it up again.

I find I don't need hops in a Berliner, and just pitch yeast without re-boiling.
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Old 01-11-2014, 03:41 AM   #28
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My last berliner was 3.14 and it fermented fine. I don't hop them either.
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Old 01-15-2014, 03:01 PM   #29
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anything to update us with on this?
I made a batch of Sauerkraut last night just so that I could try this.
I will not boil and will not hop,well maybe dry-hop?
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Old 01-15-2014, 03:15 PM   #30
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Most likely a noob question but....best receipe for sauerkraut? How do you get the culture?


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