Spurhund Zunge

[Saccharomyces]

Racked mine yesterday after seven weeks. The wild version wasn't very sour at all, was down to 1.000. I'll let it condition for awhile and then add some acid to the keg to taste. The 5335 version smelled like lemonade so I think the acid level is a lot better in that one. I didn't take a reading yet, I'll let it sit in the secondary for a bit and then take a reading. I was being careful (paranoid) to avoid cross contaminating each half batch with the other.

 

[scinerd3000]

im still at a loss understanding when to tell if its done. Considering aging this in secondary will it just continue to drop below 1.003 if i dont rack off or with metabisulfite as you suggested?

 

[flyangler18]

im still at a loss understanding when to tell if its done. Considering aging this in secondary will it just continue to drop below 1.003 if i dont rack off or with metabisulfite as you suggested?

The activity of the Lactobacillus is limited by the concentration of lactic acid in solution, around 1% if I recall correctly to a pH of 3.8.

 

[ohiobrewtus]

I finally tapped mine and this is excellent stuff. I didn't pitch any sacc. in mine, just the 5335. I had 1/2 of a keg left and all the BMC guzzlers that came over for a poker game killed my damn keg!

 

[Saccharomyces]

My wild version is on draft and is tasting good now after adding a few tablespoons of lactic acid to bring up the acidity. It has an off aroma, rather vegetal-like, which I am 110% sure is from an unwanted infection from the grain. However as long as you hold your breath it tastes great! The other half made with the 5335 is better, and I'm letting it age until the first keg kicks.

 

[claphamsa]

Mine is way too sour! Ive been blending it with a medicore beer, and 1+1=3! so im fine with it!

 

[user 22118]

Ohio Brewtus, I read that lacto will just eat sugar and produce lactic acid. Did you ever only drink it and get drunk? I just want to know because I am about to do a sour.

They are a major part of the lactic acid bacteria group, named as such because most of its members convert lactose and other sugars to lactic acid.

 

[cmdrico7812]

So when you decide that the sourness is good, do you just rack from under the pellicle? Won't the lacto continue to eat? How do you prevent continued fermentation and bottle bombs? Do you just have to drink it fast?

I know this was posted a long time ago in this thread, but could someone answer this for me? My brain is telling me that when I prime and bottle this BW, the funk will continue in the bottle. How do you stop this process, or do you just not worry about it and bottle it as you would anything else? Thanks.

 

[Saccharomyces]

A little bit of fruit juice added to this stuff is the schnizzle. This will be a summer staple for me in the future.

 

[flyangler18]

An excellent start to the weekend! Just pulled a quick sampler to see how the newest batch is progressing.

 

[humann_brewing]

This looks amazing, this may be one of my beers for next summer

 

[bhatchable]

anyone think that adding some citrus zest, or maybe grains of paradise (or both!) to this would be worthwhile?
also, i've got a white labs trappist ale yeast in the fridge... will this work out as the sacc pitch for this style?
lastly, as far as repitching on the cake with another batch (since the grain bill is so inexpensive... pipeline expansion on the cheap!) will it work well? what differences can be expected? should I pitch new lacto then plan to rack onto the cake from the first batch to account for the growth rate of the sacc? or is there enough lacto left in the cake to do the job? so many questions!!!

 

[Saccharomyces]

This beer took third place in 17A at the HBT 2009 comp. I can't take credit since it totally isn't my recipe so I linked here and am bumping the thread.

 

[flyangler18]

This beer took third place in 17A at the HBT 2009 comp. I can't take credit since it totally isn't my recipe so I linked here and am bumping the thread.

Sweet!

 

[ohiobrewtus]

This beer took third place in 17A at the HBT 2009 comp. I can't take credit since it totally isn't my recipe so I linked here and am bumping the thread.

It actually took 3rd place twice, since Sacc and I tied for that spot. I only pitched bugs, but other than that it's FA's recipe.

 

[bhatchable]

so i typed in the name of this one into a german to english translator and it gave me "track dog tongue." anyone care to shed some light on the translation?

 

[flyangler18]

so i typed in the name of this one into a german to english translator and it gave me "track dog tongue." anyone care to shed some light on the translation?

Sure, I named it 'Hound's Tongue', after my beagle.

 

[bhatchable]

sweet! beagles are amazing

 

[adx]

This just sky rocketed to the top of my "To Brew" list. I already ordered the yeast and lacto for it.

 

[Edcculus]

This just sky rocketed to the top of my "To Brew" list. I already ordered the yeast and lacto for it.

me too, right after the 10-10-10. Come to think of it, this will make 3 of Flyangler's recipes in a row. I brewed his smoked porter last weekend

 

[flyangler18]

me too, right after the 10-10-10. Come to think of it, this will make 3 of Flyangler's recipes in a row. I brewed his smoked porter last weekend

:rockin::rockin::rockin:

 

[bhatchable]

I just tasted this while transfering to secondary. it has been in primary for 3 weeks. it is starting to get tart. 1.006 right now. amazing recipe flyangler. thanks

 

[flyangler18]

Cool - now leave it alone for a couple more months and you'll be rewarded with a pellicle of sorts. Quite a sight.

 

[bhatchable]

nice. it was starting to get splochy white dots on top, i think pretty standard for the look of lacto d. i just wanted to get it off of the yeast cake before extended bulk aging. stoked to try this one

 

[adx]

Just a quick question. Do you move this to a secondary or just keep it in a primary on the yeast for the bulk aging?

 

[claphamsa]

Just a quick question. Do you move this to a secondary or just keep it in a primary on the yeast for the bulk aging?

mine has been in the primary for almost 3 months

 

[BenderDK]

Im botteling all my beers, how do i keep the white stuff out of my bottels ?

 

[flyangler18]

Im botteling all my beers, how do i keep the white stuff out of my bottels ?

Rack carefully.

 

[Chester]

Brewed this yesterday. pitched lacto at 3:00 pm so now 21 hours in. I've been holding the temp @ 90 deg. just took off the blanket and heating pad. air lock is bubbling away. Is that lacto only krausen? I took a wiff of the airlock and it smells pretty good and sour. I thought L. Delbrueckii was homofermentative, producing only lactic aci?. Did I contaminate my bugs with some yeast somehow? Or is it suppose to look like that. I've never pitched lacto by itself before.

Now I'm gonna let it cool in my garage to 65 and pitch my starter,

 

[bhatchable]

^yeah, that is how my lacto looked prior to pitching the sacc.
I am about ready to bottle mine now, it is pretty mouth puckering. I put my carboy into the fridge to cold crash it. will the lacto film on top drop out with cold crashing or will i just need to rack from under it?