Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > where to culture LACTO BUGS
Reply
 
Thread Tools
Old 01-06-2014, 05:10 AM   #1
inda_bebe
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: orange, ca
Posts: 195
Liked 3 Times on 3 Posts
Likes Given: 3

Default where to culture LACTO BUGS

Im trying to culture LACTO BUGS for my own house strain. Mainly thinking of using it for sour mashing a Berliner. I have a mixed culture w/ LACTO but im sure it has a **** load of PEDIO and BRETT, too.

Anyone have a good list of bottles where i can find some good bugs for LACTO?


inda_bebe is offline
 
Reply With Quote
Old 01-06-2014, 07:32 PM   #2
dantheman13
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
dantheman13's Avatar
Recipes 
 
Join Date: Mar 2011
Location: Las Vegas, NV
Posts: 901
Liked 76 Times on 58 Posts
Likes Given: 219

Default

Cascade Brewing only uses Lacto, and I have had great success culturing theirs and using it in my sours. You can order beers directly online; they ship to most states.


__________________
I owe MrK305 a beer!

My YouTube Channel
Milk The Funk Wiki
dantheman13 is offline
 
Reply With Quote
Old 01-06-2014, 07:43 PM   #3
Coff
Feedback Score: 10 reviews
Recipes 
 
Join Date: Aug 2010
Location: Philadelphia, PA
Posts: 1,471
Liked 166 Times on 119 Posts
Likes Given: 109

Default

Lacto lives on the outside of the grains, you can create some starter wort and toss a handful of uncrushed pilsner malt in there and keep it warm, ~100f. This is similar to what youre doing with the sour mash though.

Ive done it before and it works well, but youre likely culturing more then just the lacto. If you want a pure lacto culture why not buy one from White Labs or Wyeast?
__________________
Blog:
Alesoftheriverwards.com

Twitter: @ecoffy
Instagram: @ed_coffey
Coff is offline
 
Reply With Quote
Old 01-06-2014, 08:36 PM   #4
dantheman13
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
dantheman13's Avatar
Recipes 
 
Join Date: Mar 2011
Location: Las Vegas, NV
Posts: 901
Liked 76 Times on 58 Posts
Likes Given: 219

Default

I've had good Berliner Weisse results with the White Labs Lacto. I pitched it for 7 days @ 85-95 Degrees F, then crashed the wort down to 68 and pitched US05. It might be a little too sour for the style, but I like it!

The Cascade Brewing Lacto is a monster though. It wouldn't surprise me if it created a more interesting and intense sour flavor than the WL or Wyeast strains.
__________________
I owe MrK305 a beer!

My YouTube Channel
Milk The Funk Wiki
dantheman13 is offline
 
Reply With Quote
Old 01-07-2014, 04:48 AM   #5
inda_bebe
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: orange, ca
Posts: 195
Liked 3 Times on 3 Posts
Likes Given: 3

Default

I used dregs from cascade and made a sour from it and it was warhead candy range in a few months. It was a monster
inda_bebe is offline
 
Reply With Quote
Old 01-07-2014, 04:53 AM   #6
metic
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: Chicago, IL
Posts: 336
Liked 36 Times on 30 Posts
Likes Given: 34

Default

I haven't tried this, but I've read that Fantome dregs can be a good source for lacto.
metic is offline
 
Reply With Quote
Old 01-08-2014, 09:11 AM   #7
dantheman13
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
dantheman13's Avatar
Recipes 
 
Join Date: Mar 2011
Location: Las Vegas, NV
Posts: 901
Liked 76 Times on 58 Posts
Likes Given: 219

Default

Quote:
Originally Posted by metic View Post
I haven't tried this, but I've read that Fantome dregs can be a good source for lacto.
I haven't had all of the Fantome beers, but the ones I have had are much more in the Farmhouse/Saison with Brettanomyces category. I could be wrong, but I've never had one with a lot of lactic acid. Curious about where you read more information about Fantome's culture?
__________________
I owe MrK305 a beer!

My YouTube Channel
Milk The Funk Wiki
dantheman13 is offline
 
Reply With Quote
Old 01-08-2014, 02:15 PM   #8
metic
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: Chicago, IL
Posts: 336
Liked 36 Times on 30 Posts
Likes Given: 34

Default

Quote:
Originally Posted by dantheman13 View Post
I haven't had all of the Fantome beers, but the ones I have had are much more in the Farmhouse/Saison with Brettanomyces category. I could be wrong, but I've never had one with a lot of lactic acid. Curious about where you read more information about Fantome's culture?
I've been reading through old threads on the BBB homebrew board (great resource for anyone interested in wild brews), and it comes up a few times there: e.g. in these threads (a) (b) (c). You'll fine more if you search. I know Al B isolated a brett from Fantome (part of ECY3), but I don't know if they ever settled whether it was aggressive lacto or pedio or what responsible for the sourness.


metic is offline
dantheman13 Likes This 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
please help i.d. this culture MrHookah209 Fermentation & Yeast 5 05-05-2013 12:29 AM
Brett/lacto/etc bugs sanitiation ?'s ChadChaney Lambic & Wild Brewing 2 06-08-2012 02:46 AM
When should I pitch my lacto culture mrdauber64 Lambic & Wild Brewing 2 03-28-2012 12:57 AM
Maintaing house bug culture of brett/lacto/pedio? stevehollx Lambic & Wild Brewing 7 10-09-2011 01:34 PM
How do you culture lactose bugs? krops13 Fermentation & Yeast 2 01-24-2010 07:57 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS