Which lacto pills and how many to use?
- Thread starter Pdaigle
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
Andrew Hodgson
Well-Known Member
For my kettle sour I used half a carton of Goodbelly, which is only Lacto plantarum and it worked out well for me. I'd be interested if anyone has done a split batch with a multiple/single probiotic and if there are any complexities missed by the single strain.
RPh_Guy
Bringing Sour Back
Use the first one, with L. plantarum.
I've used mixed probiotics like that, they work totally fine.
At 10 million cells per mL, you need 190 billion cells for 5 gallons.
You're probably gonna want to make a starter if you want it done in 24-48 hours (are you kettle souring?).
250-500mL ~1.040 wort that is 10% added simple sugar buffered with a few grams of calcium carbonate and some yeast nutrient. Add a couple capsules. Swirl it occasional for a few days.
Cheers
P.S. Store the capsules under refrigeration. They lose viability rapidly at room temperature.
http://sourbeerblog.com/lactobacillus-2-0-advanced-techniques-for-fast-souring-beer/
I've used mixed probiotics like that, they work totally fine.
At 10 million cells per mL, you need 190 billion cells for 5 gallons.
You're probably gonna want to make a starter if you want it done in 24-48 hours (are you kettle souring?).
250-500mL ~1.040 wort that is 10% added simple sugar buffered with a few grams of calcium carbonate and some yeast nutrient. Add a couple capsules. Swirl it occasional for a few days.
Cheers
P.S. Store the capsules under refrigeration. They lose viability rapidly at room temperature.
http://sourbeerblog.com/lactobacillus-2-0-advanced-techniques-for-fast-souring-beer/
Last edited:
