GigaYeast bugs

[bluedevil]

I'm actually using the lacto today in a berliner, I'll keep you posted how it goes.

Bumping this thread because I'm curious how yours turned out. I just brewed one today with a 15 minute boil. Cooled it to 110 and pitched lacto which I'm holding at 100 ambient. Plan on cooling and pitching Wyeast 1007 in a couple days.

 

[DurtyChemist]

Bumping this thread because I'm curious how yours turned out. I just brewed one today with a 15 minute boil. Cooled it to 110 and pitched lacto which I'm holding at 100 ambient. Plan on cooling and pitching Wyeast 1007 in a couple days.

Bumping to see how both of yours turned out.

 

[tgmartin000]

I got a pouch of their sour saison. I brewed up a wort last weekend, pils, wheat, Munich, oats, and carapils. About 15 ibu of late boil Amarillo. Boiled and pitched a starter of lacto brevis, which had been going 6 days at 100 degrees. Going to pitch the sour saison tomorrow at 70.

I'll probably give it a few months, then đry hop with Citra and Amarillo in time for spring.

 

[Wernerherzog]

I brewed a black sour with the lacto culture. Pitched lacto first and let it do its thing for around 48 hours at around 100 degrees with some variation. Cooled down to around 80 and let it drop to room temp, 73-74, pitching some built up yeast from a Saison DuPont bottle that had been in my fridge for 6 months along with half a vial of dirty dozen. The Dupont jar smelled exactly like Saison Dupont with maybe a hint of sulfur.

A couple months later the beer has an aggressive lactic tartness but reeks of ethyl acetate, nail polish remover. It has no acetic acid bite at all, which makes me think it's not from acetobacter, leaving only a higher fermentation temperature as the culprit. I'm suspicious that Dupont yeast would throw off those flavors as it's built for high temps. Could it have been the Dirty Dozen or champagne yeast from the Dupont dregs that threw out those flavors at a higher temp?

Anyways, for a Giga review: I doubt it was the lacto that made my beer taste bad and am super excited about how fast it soured the beer with such little effort (no bacteria starter and only temp control for 48 hrs). I'll definitely be buying this again unless the Omega Lacto mix I got works better.

 

[MileHighBrewer]

So far so good. The sour saison took a hard right turn a few months after being very bland and mild, and is now developung into a great funky sour beer. No reports on the belgian plum or farm house. Still need to brew with some of the other new ones too, like flanders brett.

I also did a BW with the lacto, sour wort for a week. Nicely tart, not soyr, but then again it was a bit old and the temps dropped a bit. Fermented it clean after a 30 min boil with giga vermont, fermented it around 73 to bring out the fruity esters. Could be a bit more tart but over all, i am very impressed.

Gigayeast cultures get my 2 thumbs up! Along with TYB stuff, i have no reason to stick to the old stand bys from White Labs or Wyeast

 

[spenghali]

I brewed a black sour with the lacto culture. Pitched lacto first and let it do its thing for around 48 hours at around 100 degrees with some variation. Cooled down to around 80 and let it drop to room temp, 73-74, pitching some built up yeast from a Saison DuPont bottle that had been in my fridge for 6 months along with half a vial of dirty dozen. The Dupont jar smelled exactly like Saison Dupont with maybe a hint of sulfur.

A couple months later the beer has an aggressive lactic tartness but reeks of ethyl acetate, nail polish remover. It has no acetic acid bite at all, which makes me think it's not from acetobacter, leaving only a higher fermentation temperature as the culprit. I'm suspicious that Dupont yeast would throw off those flavors as it's built for high temps. Could it have been the Dirty Dozen or champagne yeast from the Dupont dregs that threw out those flavors at a higher temp?

Anyways, for a Giga review: I doubt it was the lacto that made my beer taste bad and am super excited about how fast it soured the beer with such little effort (no bacteria starter and only temp control for 48 hrs). I'll definitely be buying this again unless the Omega Lacto mix I got works better.

I suspect that is from you unbder pitching with a 6 month old jar of yeast