Lacto B & plantarum starter - how to pitch?

[cactusgarrett]

I've got a starter going from the Omega 605 lacto strain (OYL605) which contains brevis and plantarum. I scaled up the starter (just the pack in 1.040 via DME) to 4L in order to save at least half for future use.

My question relates to how to pitch the starter. It's currently holding at 85°F (24hrs in) and on the 3rd day I'll pitch into my first Berliner Weisse. I'm not familiar with bugs, especially in the starters, so should I expect the lacto to flocc out the same way sacc yeast does? Would decanting and pitching a slurry be an option, or will there be no slurry? How should I treat this starter, with the idea that i want to save half of it for future use?

 

[RPh_Guy]

A lactic acid bacteria starter should contain calcium carbonate as a buffer, otherwise you will be significantly limiting the bacterial growth, reducing the effectiveness of making a starter. Stir plate if you used it should be set on low and the container should be sealed. Here's a good reference.
I would have the starter at the same temp at which I would sour the wort.
An appropriately made starter would just be decanted into the wort, leaving behind the calcium carbonate. The bacteria will be in solution.
You can absolutely save it for later, just treat it as you would a yeast starter (but it does still need a calcium carbonate buffer while being refrigerated). Since it is a blend, the ratio of bacteria will change though, so you may get different results later.

Hope this helps

 

[cactusgarrett]

Use the supernatant; got it.

A lactic acid bacteria starter should contain calcium carbonate as a buffer, otherwise you will be significantly limiting the bacterial growth,

I've read in order to maintain a stored culture I should regularly feed with yeast nutrient. Could yeast nutrient be used in place of calcium carbonate in the starter, or must it be just the calcium carbonate. Also, do you have a recommendation on amount of calcium carbonate (or yeast nutrient) to use (per liquid) for the starter?

 

[RPh_Guy]

20g calcium carbonate per liter is standard. This isn't food for the bacteria, but rather it keeps the solution more alkaline. Acid inhibits bacterial growth. I am disappointed the OYL instructions don't suggest this.
My suspicion (educated guess) is that additional nutrient isn't needed during storage. Check out these references, I might have missed something.

http://sourbeerblog.com/lactobacillus-2-0-advanced-techniques-for-fast-souring-beer/

http://www.milkthefunk.com/wiki/Lactobacillus#Starters_and_Pitching_Rate

Cheers

P.S. I should mention that nutrient is still used, in addition to the calcium carbonate, just to be clear.

 

[cactusgarrett]

Thanks again. Do you think a day's lag in not having the calcium carbonate will set my starter back, or should i still be good to go on day 3 (Friday)?

 

[RPh_Guy]

Nah, should be totally fine to add it now! The only concern would be additional risk of contamination.

 

[cactusgarrett]

Nah, should be totally fine to add it now! The only concern would be additional risk of contamination.

Noted. I'll likely boil up a half pint water with it in, then, and add. When would this typically get added to avoid contamination - during the initial starter boil before pitching?

 

[RPh_Guy]

Noted. I'll likely boil up a half pint water with it in, then, and add. When would this typically get added to avoid contamination - during the initial starter boil before pitching?

That's perfect. And yes you are correct.
Just make sure you smell it before adding the starter to your wort to make sure nothing nasty is going on

 

[cactusgarrett]

That's perfect. And yes you are correct.
Just make sure you smell it before adding the starter to your wort to make sure nothing nasty is going on

Will do. With this being my first foray into the world of straight up lacto and kettle souring, though, I'm not sure I'll know what i'm looking (smelling?) for and what is considered 'nasty' versus 'expected'.

 

[RPh_Guy]

Will do. With this being my first foray into the world of straight up lacto and kettle souring, though, I'm not sure I'll know what i'm looking (smelling?) for and what is considered 'nasty' versus 'expected'.

Like yeast and mold have their own unique smell, so do bacteria. I don't know how to describe it (musty?); you'll notice a particular smell and know it's alive.

Just make sure it doesn't smell like feces or vomit and you should be ok.