I found the post below on a random forum. Was wondering if you guys had any thoughts. Kind of goes against conventional wisdom.
From albanybrewcrafters.com:
I use the White Labs lacto pure culture which is what I assume to be L delbruckii as I have only ever used it pre-boil (modified sour mash technique). One thing i have learned that most of what you read on the internet about lacto and sour mashes is incorrect for the WLP lacto strain (L. delbruckii). The WLP lacto works best at yeast fermentation temperatures, about 72F. I have tried starter and no starter, seems to work fine either way just be prepared to wait a bit longer with no starter.
I have tried it at 110F, 90F, 80F and 70F. And i can tell you the best and most enjoyable sour came from the 70F. The 80F was decent, the 90 was pretty terrible and the 110F was damn near undrinkable. At the higher temperatures it creates this nasty vomit and rotten creamed corn smell that doesn't seem to disappear with time (or at least it didnt after 6 months so I dumped that ****, probably could have added Brettanomyces in retrospect...).
Here! I found a quote from White Labs themselves when I emailed about their lacto culture:
"The ideal fermentation temperature for the WLP677 is 68-72 Deg F. You can definitely do a starter. Temperatures for reproduction vs souring are going to be the same. With lacto, you just have to be patient for the souring to occur. The lower temperatures, as it seems you have found, will give you a cleaner beer without those off flavors. The bacteria a lot like yeast where if you get the temperature too high, there will be off flavors. "
So there you have it. Be smart, be creative, and good luck!
From albanybrewcrafters.com:
I use the White Labs lacto pure culture which is what I assume to be L delbruckii as I have only ever used it pre-boil (modified sour mash technique). One thing i have learned that most of what you read on the internet about lacto and sour mashes is incorrect for the WLP lacto strain (L. delbruckii). The WLP lacto works best at yeast fermentation temperatures, about 72F. I have tried starter and no starter, seems to work fine either way just be prepared to wait a bit longer with no starter.
I have tried it at 110F, 90F, 80F and 70F. And i can tell you the best and most enjoyable sour came from the 70F. The 80F was decent, the 90 was pretty terrible and the 110F was damn near undrinkable. At the higher temperatures it creates this nasty vomit and rotten creamed corn smell that doesn't seem to disappear with time (or at least it didnt after 6 months so I dumped that ****, probably could have added Brettanomyces in retrospect...).
Here! I found a quote from White Labs themselves when I emailed about their lacto culture:
"The ideal fermentation temperature for the WLP677 is 68-72 Deg F. You can definitely do a starter. Temperatures for reproduction vs souring are going to be the same. With lacto, you just have to be patient for the souring to occur. The lower temperatures, as it seems you have found, will give you a cleaner beer without those off flavors. The bacteria a lot like yeast where if you get the temperature too high, there will be off flavors. "
So there you have it. Be smart, be creative, and good luck!
