Lacto directly into LME canisters for "sour mash" ?

[taylja06]

So, I've been a bit bored and been wanting to try a sour mash gose. However, given the variable results of sour mashing I figured maybe extract + specialty grain would be an easy start.

Since I have to run by my LHBS anyway, I was thinking of picking up two canisters of wheat LME and infecting both with lacto, sealing the lids, keeping in a warm space for about a week, then brew the gose.

Any ideas on if this would work or not? Obviously the seal is not air tight when screwing the lid back up, but it should provide enough protection in the apartment.

 

[statseeker]

That's an interesting idea and I dont see why it wouldnt work. I might wanna try this. Lol

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[sweetcell]

Since I have to run by my LHBS anyway, I was thinking of picking up two canisters of wheat LME and infecting both with lacto, sealing the lids, keeping in a warm space for about a week, then brew the gose.

Any ideas on if this would work or not? Obviously the seal is not air tight when screwing the lid back up, but it should provide enough protection in the apartment.

so your plan is to add lacto to pure, undiluted LME? i don't think that is going to work. the sugars are much too concentrated. this is why you don't need to refrigerate honey: the sugar content is too high.

i'm not well-versed in lacto-only fermentation, but does lacto produce CO2? if so, where will that pressure go? even if the bugs could so something to the pure LME, you'll blow the lid off (or at least it will pop open, letting air in).

most folks purge their containers with CO2 before sealing up, to reduce O2 from the fermentation vessel and create a protective blanket.

a better way to proceed, IMO, would be to boil up some DME & water to a nice light solution (1.030?), cool, sanitize a bomber (or bigger) bottle, add lacto and then fill with wort up to the top, cap with airlock leaving the smallest possible amount of headspace under the bung to limit air in there. keep at 100-120*F.

 

[Calder]

I don't think that is going to work. the sugars are much too concentrated. this is why you don't need to refrigerate honey: the sugar content is too high.

i'm not well-versed in lacto-only fermentation, but does lacto produce CO2? if so, where will that pressure go? even if the bugs could so something to the pure LME, you'll blow the lid off (or at least it will pop open, letting air in).

most folks purge their containers with CO2 before sealing up, to reduce O2 from the fermentation vessel and create a protective blanket.

a better way to proceed, IMO, would be to boil up some DME & water to a nice light solution (1.030?), cool, sanitize a bomber (or bigger) bottle, add lacto and then fill with wort up to the top, cap with airlock leaving the smallest possible amount of headspace under the bung to limit air in there. keep at 100-120*F.

LME is too concentrated for Lacto to work. As noted, honey would be naturally sour if lacto could attack high sugar concentrations.

Some Lacto does produce CO2, but not all.

No need to purge O2. That is done if you use grain as the source of Lacto. Grain has Clostridium, which in the presence of O2 will produce butric acid, which smell like vomit. Restricting O2 will help prevent this.