MLF in beer?

[MrFancyPlants]

I was considering purchasing WYEAST's MLF culture for use in a cider, but it got me wondering what the culture would do to a beer. I would guess there would be very little malic acid in a beer, but there are probably other metabolic pathways that could be used. Would I see any typical signs of an infection after introducing Oenococcus oenii?

Also, back on cider, do you think reusing the yeast cake would preserve the MLF culture for my next batch after extended aging?

 

[philjohnwilliams]

I read that title as MILF in beer

 

[MrFancyPlants]

Just pitched the MLB in the cider last night. I recently added a second pint of camelized honey w yeast ghosts and topped off the fermenter with some more juice, so the gravity was still dropping from 1.020, but I did some reading and co-pitching the yeast and bacteria should be fine.

I noticed the apple juice is preserved with ascorbic acid and I know citric acid is a precursor to diacetyl, but yeast process diacetyl, so I should be ok. I am actually hoping for some butter / butterscotch notes to go with the carmel / toffee from the honey. It is just a grand experiment with no split batch to compare to, but I have a feeling it will turn out pretty good. The fermentation looks nice and healthy. Interestingly the head on the krausen died down from last night to this morning even though it is still active enough for a fizz to be audible. I expected a lacto gooey bubble effect from the Oenococcus oenii but so far just the opposite.

Back to the original question as to how Oenococcus oenii will effect beer, it is gram positive, so a moderately hopped wart should slow or kill the bug. I am using pacman that I wrangled from a couple sixers of dead-guy and hazelnut brown, so I may just use this yeast cake as my new house strain for beers and cider going forward and let the hops do the sorting for me. I may split my next beer batch and try a non-hopped one to see if it sours and add lacto planterum if it doesn't sour.

 

[kh54s10]

I read that title as MILF in beer

Me too, time to get my mind out of the gutter.

 

[GJOCONNELL]

3rd mind GET OUT OF GUTTER

 

[mwilcox]

Ascorbic is Vitamin C and is not citric, FWIW. As to the rest, I cannot guess what other pathways are available from what is in beer and what effects might result when malic is not available. Frankly I would guess the effects will be minimal, but will watch with interest.

 

[Rockn_M]

4th mind in the gutter.

I was hoping for a good story.

 

[MrFancyPlants]

MILFIARIMB? Malolacto-Bacteria that I'd like for it to asexually reproduce in my beverage.

 

[day_trippr]

Whatever you do, don't Google "MILF in beer".

Holy cow

 

[MrFancyPlants]

Whatever you do, don't Google "MILF in beer".

Holy cow

Yikes! True that; although telling me not to was not very effective.

 

[GJOCONNELL]

yeah can't do that the WATCHDOGS ARE ALWAYS WATCHING....MILF IN BEER!! MILF!MILF!MILF!MILF!MILF!MILF!MILF!MILF!MILF!MILF!MILF!

 

[skidmark]

I have, on occasion, attempted to put beer in MILF ...

 

[MrFancyPlants]

Ug, so my cider batch had a distinctive acetic acid flavor to it. I think this might be my first dumper. There are a lot of possible variables that may have caused this since I was trying something new and have moved and am working with new equipment, but I think the issue was the auto-siphon when racking. It is one of the high-flow models and the only tubing I had was silicon and didn't fit that well. I thought adding some more fresh juice would purge the O2 that got in, but no such luck.
I went ahead and used a bit of the yeast for my next split batch of hopped and unhopped ESB, last night, to try out the MLF in beer experiment anyways. Fingers crossed I don't have 8 G of malt vinegar to go with my 8G of apple cider vinegar. I mean that is a lot of salad dressing.