Lactobacillus - where can I get it?

LiverDance · Post by **LiverDance** » Thu Feb 26, 2015 9:46 pm

Post Fermentation pH is 3.55, tasting nice an sour.

gm- · Post by **gm-** » Thu Feb 26, 2015 10:24 pm

Just bottled a double batch of berliner weiss and ryess, not sour enough! Smells very nice and sour, but it is lacking that sour bite. I used 0.5 l of extremely sour apple juice starter for both of them. Does lacto just really suck when competing with regular yeast?

LiverDance · Post by **LiverDance** » Fri Feb 27, 2015 9:03 am

gm- wrote:Just bottled a double batch of berliner weiss and ryess, not sour enough! Smells very nice and sour, but it is lacking that sour bite. I used 0.5 l of extremely sour apple juice starter for both of them. Does lacto just really suck when competing with regular yeast?

There was an experiment put on by white labs I believe where they concluded that to get the best lactic sourness in a berliner you should ferment it for a week with just lacto before adding the sacc. I don't recall the temps but i'm sure it was probably at 90+

here is the link

https://www.youtube.com/watch?v=_hClp9huB1M" onclick="window.open(this.href);return false;

gm- · Post by **gm-** » Fri Feb 27, 2015 11:06 am

I followed that, but probably should have kept it warmer as my basement is quite cold this time of year. I guess I will have to pick up a heat belt and try again.

Post by **Jimmy** » Mon Apr 13, 2015 7:19 pm

Pitched the lacto in my Berliner Weisse yesterday at about 3:00PM, checked the pH @6PM tonight, and it's down to 4.35 and smelling corn/cheese like. Isn't horrible, but isn't something I'd like to stick around either

.

Post by **Jimmy** » Wed Apr 15, 2015 9:02 am

pH was 3.5 last night at about the 52 hour mark. Boiled for 15 min and pitched US-05. It smelled better yesterday than it did the day before..smelled almost like apple cider or maybe a bit lemony.

jeffsmith · Post by **jeffsmith** » Wed Apr 15, 2015 9:58 am

Jimmy wrote:maybe a bit lemony.

I'd say that's exactly what you're looking for.

Post by **Jimmy** » Mon Apr 20, 2015 7:29 pm

From grain to glass in 8 days on this one

I had an extra 2L that wouldn't fit in the kegs, so I carbed it up in a Pepsi bottle and I'm drinking it tonight - quite happy with it. I'm not sure how it relates to the style..hope to find out, though.

IMG_20150420_192301.jpg

CartoonCod · Post by **CartoonCod** » Mon Apr 20, 2015 7:34 pm

How is the tartness?

Post by **Jimmy** » Mon Apr 20, 2015 7:38 pm

CartoonCod wrote:How is the tartness?

I'm happy with it. Again, I have nothing to baseline this off of, so I have no idea how it should be.

Just basing it off other "sour" beers that I've had, I feel it's in the proper range. I've had some that were more sour, and others that were less sour.

Post by **RubberToe** » Mon Apr 20, 2015 8:22 pm

Looks awesome!

mikeorr · Post by **mikeorr** » Tue Apr 21, 2015 7:22 am

Nice!

Post by **Jimmy** » Sat Apr 25, 2015 6:42 pm

Trying my Berliner Weisse again tonight, fully carbed. I think it could definitely use some more sourness, but it's still a nice refreshing beer.

Lactobacillus - where can I get it?

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