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This is a good question, I wonder... Main difference I can think of is tolerance to acidity, so if the beer has soured to a pH in the low 3's, oenococcus would comfortably convert the malic acid whereas lacto and pedio may struggle.

Ignore this thread and listen to the Jean Van Roy podcast on basic brewing radio.

Yes, in the spirit of not discouraging experimentation, I'm trying to say "yes and" rather than "no but." Small portion of a batch, use it in a blend if you find it useful. This is what Wyeast sell as their malolactic culture, so I would assume this to be correct. Thing I find curious is...

Sorry I was in a hurry. I should clarify this is for making a fruit wine essentially, to blend with a wild ale, as opposed to throwing MLB into secondary with the fruit. I wouldn't recommend that beyond a tiny experimental batch, since the effect is pretty drastic and the result may be fairly...

It will produce some diacetyl, but the most offensive byproduct is geraniol, which is produced when malolactic fermentation progresses in the presence of sorbate. Keep sulfite levels low enough the bacteria can do its work, pitch it in secondary to only a portion of the batch, blend to taste...

Thank you! I sort of jumped ahead and forgot to mention this. CO2 will go into solution at room temp, it just takes a lot longer, so drop it in the fridge and you should see an immediate improvement in a day or two.

I don't have any, because I see no reason to hold yourself to a standard other than what you enjoy.

This is what struck me about this beer. I live only an hour from the brewery. I bought a case the day it came out. That night I was drinking one of the most delicious beers I've had in my life. Then, within a couple days, it had really dropped off. So I'm not surprised when I hear people on...

Try refrigerating for two weeks and report back. Suspended solids in beer function as nucleation sites, causing the carbonation to form and dissipate almost immediately, forming no head. Think of the same principle as a laser etched glass, only throughout the entire beer. When you refrigerate...

4MMP decreases throughout the boil.

This is consistent with Palmer's How to Brew website, but my experience has been about double. Maybe my grains are... really... plump? You could always do a quick bench trial to see what you get.

Do you think the tingling sensation is from acetic acid?

Correct. Post fermentation, if you taste too much malic acid, you may choose to add a malolactic culture, usually to a portion of the batch only. Then blend to taste.

Hey Levi, You can see now how a malolactic culture can help achieve this goal: Though it would not typically be used on a batch that is bland to begin with. Might be useful for blending in future batches though. Nice experiment, thanks for sharing!

Think about the difference between where these things come from. The sugars come from converting starches in grains, color from the roasted/toasted surface of the grain. So let's follow it through. You follow the recipe exactly. Color is spot on but pre boil gravity is above target. You value...

Invite them to join you on brew day, they can see if that's the quickest/cheapest way to not feel like crap. The worst of them, it's a shameful thing. Multiple trips to the store each day, half pint of vodka bottle of juice, half pint of vodka bottle of juice... ...but rare is the brewer that...

It's a strange notion, but as a brewer the other disciplines are of interest to me, because I've taken something from each.

*Moves post to "funny things you've heard about wine" thread...*

It would depend on what that recipe is to begin with, but I'd believe it. Like any recipe, you'd really want to set out with the whole picture in mind so it all comes together. The words "clashing crystal flavors" send a chill down my spine, but there's no accounting for taste. Well, Stout is...

Yooper, can you put a finer point on this? If it's the alcohol you're missing, there's clearly no workaround if the premise is low ABV, but there must be something else if you're still bothering with this. The answer might help Mr. Phundog with his recipe/process.