When to Add 5335 Lactobacillus??

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Jsta Porter

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Hello All,

I started a lambic here:
https://www.homebrewtalk.com/f127/lambic-assist-needed-wy5526-108798/

I used 1214 as primary yeast and only innoculated 5526. I wanted to add some acidity and sourness, and thus am thinking of adding 5335 Lactobacillus.

Is it too late for this addition- about two weeks after initial fermentation? Any thoughts on when is the best time to add it?
Should I just pitch the whole pack?

Thanks!!
 

Oldsock

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Pedio is a bigger player in lambic acidity than lactobacillus. It has the ability to produce a lot more acid and it works well with brett. Lacto might get you some sourness at this stage, but even pitching it in primary I have not gotten a really sour beer.
 
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Jsta Porter

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Pedio is a bigger player in lambic acidity than lactobacillus. It has the ability to produce a lot more acid and it works well with brett. Lacto might get you some sourness at this stage, but even pitching it in primary I have not gotten a really sour beer.
Great, many thanks. When is the best time to add the pedio. Think it is too late in this case?
 

Oldsock

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Certainly not too late, toss it in. Your beer probably will never get as sour as a commercial lambic, but you should be able to get some tartness with extended age. Don’t worry if it starts to taste a bit buttery, the Brett will clean it up over time. You could also just toss in the dregs from a few bottles of sour beer, often the "wild" strains are more agressive than the Wyeast and WHite Labs cultures.
 
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