sensitivity to hop compounds

[cfonnes]

Wyeast indicates that lactobacillus is sensitive to hop compounds and recommends keeping the IBU's below 10.

I am trying to sour a brew that has an IBU of about 22 using the dregs from a bottle of Orval.

Will the hop compounds have an effect on the brett?

 

[beeraroundtown]

no, brett isn't sensitive to IBUs... but it also won't get the beer very sour, that's Lacto and Pedio's job.

 

[ReverseApacheMaster]

Like Orval, you may want to think about dry hopping to get that IBUs but stay below 8-10 in the boil for those souring bugs to survive.

 

[beeraroundtown]

dry hopping doesn't add IBUs, also I don't think Orval has any souring bacteria, just brett..

I've had a beer with 25 IBUs become very sour due to a lactobacillus infection, so it's not as if all lacto can't survive more than 10 IBU, it just may be hindered a bit.

 

[JoMarky]

dry hopping doesn't add IBUs, also I don't think Orval has any souring bacteria, just brett..

I've had a beer with 25 IBUs become very sour due to a lactobacillus infection, so it's not as if all lacto can't survive more than 10 IBU, it just may be hindered a bit.

True, Lacto. delbrueckii that is available through wyeast/white labs is quite sensitive, while lacto. brevis that is a common naturally occuring species is not sensitive at all, and is much more aggressive than delbrueckii.

 

[ReverseApacheMaster]

dry hopping doesn't add IBUs, also I don't think Orval has any souring bacteria, just brett..

True, I should have clarified that it would get some hoppiness into the beer without messing with the souring.

Just making the correlation to the prior reference to Orval...