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I've had a hell of a time finding a decently priced bottle of L. planterum for kettle souring.

Swansons Vitamins is doing a 2 for 1 on bottles of the stuff on their website. With shipping and the exchange it works out to about $32CAD for the two bottles (for those interested in still supporting our tariff-happy American brethren)

https://www.swansonvitamins.com/swanson ... veg-drcaps

Having said that, if anyone knows if the sole species probiotic is available in Canada I'm all ears...sorry...eyes?

Just a thought but ever try growing lacto up from raw grains in a starter.

The best successes I’ve had with Kettle sours have been that way.


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Just a thought but ever try growing lacto up from raw grains in a starter.

The best successes I’ve had with Kettle sours have been that way.


Sent from my iPhone using Tapatalk

https://www.jamiesonvitamins.com/produc ... -probiotic
https://www.amazon.ca/Jamieson-Digestiv ... B00V05WYTO

These will do the job. I've had great success with the Swanson capsules. There's a really great Milk the Funk podcast on kettle souring...I recommend you check it out.

mckay75 wrote: ↑

Thu Jul 12, 2018 8:10 am

https://www.jamiesonvitamins.com/produc ... -probiotic
https://www.amazon.ca/Jamieson-Digestiv ... B00V05WYTO

These will do the job. I've had great success with the Swanson capsules. There's a really great Milk the Funk podcast on kettle souring...I recommend you check it out.

Oh perfect! Thanks for this info.

oceanic_brew wrote: ↑

Wed Jul 11, 2018 7:38 pm

Just a thought but ever try growing lacto up from raw grains in a starter.

The best successes I’ve had with Kettle sours have been that way.


Sent from my iPhone using Tapatalk

Not as of yet, I like the simplicity of opening the capsules and sprinkling the fairy dust on the wort, yeah, probably more expensive but I'm not completely warm to the idea of a more uncontrolled lacto source. Maybe in a future batch.

Thanks for the reply!

maglorski wrote: ↑

Thu Jul 12, 2018 8:46 am

oceanic_brew wrote: ↑

Wed Jul 11, 2018 7:38 pm

Just a thought but ever try growing lacto up from raw grains in a starter.

The best successes I’ve had with Kettle sours have been that way.


Sent from my iPhone using Tapatalk

Not as of yet, I like the simplicity of opening the capsules and sprinkling the fairy dust on the wort, yeah, probably more expensive but I'm not completely warm to the idea of a more uncontrolled lacto source. Maybe in a future batch.

Thanks for the reply!

I love the simplicity of these capsules. Pitch and then let it ride...not temp sensitive after pitching and not oxygen sensitive.

mckay75 wrote: ↑

Thu Jul 12, 2018 9:39 am

maglorski wrote: ↑

Thu Jul 12, 2018 8:46 am

oceanic_brew wrote: ↑

Wed Jul 11, 2018 7:38 pm

Just a thought but ever try growing lacto up from raw grains in a starter.

The best successes I’ve had with Kettle sours have been that way.


Sent from my iPhone using Tapatalk

Not as of yet, I like the simplicity of opening the capsules and sprinkling the fairy dust on the wort, yeah, probably more expensive but I'm not completely warm to the idea of a more uncontrolled lacto source. Maybe in a future batch.

Thanks for the reply!

I love the simplicity of these capsules. Pitch and then let it ride...not temp sensitive after pitching and not oxygen sensitive.

How many pills (cells) are you pitching into 5 gallons? I've only inoculated with grain in the past but had great results as well.

Also this is interesting: https://www.noblegrape.ca/collections/b ... sour-pitch

Albeit it has enough cells to sour up to 100L of wort and they recommend using the whole pouch once its opened.

I brew 11 gallon batches... so preboil volume would have been in the and around 14 Gal. I believe I pitched 16 capsules.

wcturnedec wrote: ↑

Thu Jul 12, 2018 10:05 am

mckay75 wrote: ↑

Thu Jul 12, 2018 9:39 am

maglorski wrote: ↑

Thu Jul 12, 2018 8:46 am

Not as of yet, I like the simplicity of opening the capsules and sprinkling the fairy dust on the wort, yeah, probably more expensive but I'm not completely warm to the idea of a more uncontrolled lacto source. Maybe in a future batch.

Thanks for the reply!

I love the simplicity of these capsules. Pitch and then let it ride...not temp sensitive after pitching and not oxygen sensitive.

How many pills (cells) are you pitching into 5 gallons? I've only inoculated with grain in the past but had great results as well.

Also this is interesting: https://www.noblegrape.ca/collections/b ... sour-pitch

Albeit it has enough cells to sour up to 100L of wort and they recommend using the whole pouch once its opened.

That is neat.

From Milk the Funk the recommended pitching rate is 100 - 125 billion cells, with the Jamiesons L. planterum you could do it with 10 capsules (on the low side obvs....). One bottle of the stuff would allow you to do 3 batches conceivably.

maglorski wrote: ↑

Thu Jul 12, 2018 11:06 am

wcturnedec wrote: ↑

Thu Jul 12, 2018 10:05 am

mckay75 wrote: ↑

Thu Jul 12, 2018 9:39 am

I love the simplicity of these capsules. Pitch and then let it ride...not temp sensitive after pitching and not oxygen sensitive.

How many pills (cells) are you pitching into 5 gallons? I've only inoculated with grain in the past but had great results as well.

Also this is interesting: https://www.noblegrape.ca/collections/b ... sour-pitch

Albeit it has enough cells to sour up to 100L of wort and they recommend using the whole pouch once its opened.

That is neat.

From Milk the Funk the recommended pitching rate is 100 - 125 billion cells, with the Jamiesons L. planterum you could do it with 10 capsules (on the low side obvs....). One bottle of the stuff would allow you to do 3 batches conceivably.

Ok awesome, those still seems to be cheaper than the Sour pitch from Lallemand.

Thanks!

ive been using the caps...think I may try the stuff from noble next time

I know multiple pro brewers that use the wildbrew sour pitch and split up the packages for multiple batches - I'll be doing it myself shortly since I have a 250g pouch and am brewing 6-8HL at a time (I'm also doing mixed ferments rather than kettle sours so I'll be playing with pitch rate - my current thinking is that with me wanting it to sour in a period of weeks instead of hours I should be able to lower it from 10g/hl to something even lower)

The key is the same as working with 500g bricks of yeast you want to split up - work clean, keep it dry, etc