Lactobacillus fermentation temps

[Kershner_Ale]

I'm getting ready to brew my first Berliner Weisse. I plan on brewing as normal, pitching a Lacto starter first and then pitching German Ale about 5 days later. I grew my Lacto starter in 2,000 ml of wort and I crushed grain at 110 F for 5 days. After my wort is ready for the pitch, do I ferment with the Lacto at 'normal' ale temps? Or ferment around 100 F and then cool to 60 F before pitching the German Ale?


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[Kershner_Ale]

I pitched the Lacto and held the fermenter at 100 F. 36 hrs later there's a good 1/2" of krausen on top with good airlock activity.

Next question. Should I oxygenate the wort before I add the German Ale yeast in a few days? I understand you want to give the ale yeast all the help it can get in the low pH environment but didn't know if adding O2 would promote Acetobacter growth? Or if the ale yeast would consume the O2 quickly enough that it's not an issue.


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[Xpertskir]

I ferment my lacto at ~100 in an oxygen deprived environment. I typically use brett and not sacc to finish ferm. I'd get it down to the ale temp you want, and pitch. Don't oxygenate.

 

[kingwood-kid]

There's probably not enough left for the yeast to eat to promote its growth. You just want to make sure that what you're pitching now is healthy enough and numerous enough to survive the acidity. So I'd say no to oxygenating. If you grew from grain, there's a pretty good chance that wild yeast on the grain fermented the wort about as far down as will go anyway; I've had grain starters drop the gravity to zero in under a week.

 

[Kershner_Ale]

Thanks guys!

I'll make a starter for the German ale yeast and skip oxygenating.


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[Calder]

I've always aerated my BWs when I add the yeast. I sour for a week at 100, let cool, aerate, and add yeast. All have turned out fine.

 

[jnacey]

I ferment my lacto at ~100 in an oxygen deprived environment. I typically use brett and not sacc to finish ferm. I'd get it down to the ale temp you want, and pitch. Don't oxygenate.

How much sourness do you get from this process? I'm planning something pretty similar. How long do you let the lacto go on its own? Any issues with body/complexity?