Page 1 of 1

Lacto

Posted: Wed Aug 08, 2018 8:53 pm
by weisseguy
I’m trying to propagate some Lacto from 2-row using my dehydrator as an incubator. It’s been 48hrs & the pH seems to have stalled around 4.5. It’s got a nice tartness to it but I’ve read I need to get it lower if I’m going to use it to Sour a 5/5-5gal batch. I’m incubating at 115°F. I just dropped it to 95°F but I feel I’m just guessing at what I’m doing wrong. Any & all help is appreciated!

C.


Sent from my iPhone using Tapatalk

Re: Lacto

Posted: Wed Aug 08, 2018 9:03 pm
by ackes
I made my first few sours this summer and I used Jimmy’s method from Mashed In.

https://www.mashedin.beer/blogs/mashed- ... ner-weisse


Sent from my iPhone using Tapatalk

Re: Lacto

Posted: Thu Aug 09, 2018 9:48 pm
by oceanic_brew
It’s preferable to have the Ph somewhere around 4.2 I think for the lacto to propagate. The low PH also helps inhibit enterobacter and other unwanted growth. However that doesn’t mean that you won’t get a decent starter going at your higher PH. The lacto will produce the acidic environment it prefers

lacto, beer yeast, and the like while naturally work with a solution to create a favorable environment if we help them along. They need the same elements the rest of us need.

All my sour beers and sour starters I adjust them down to 4.5-4.2 with lactic acid, and make sure to keep them at proper temps and free of oxygen at every step. Only ever went wrong for me when I haven’t meticulously followed that.



Sent from my iPhone using Tapatalk

Re: Lacto

Posted: Fri Aug 10, 2018 2:58 pm
by weisseguy
Thanks for the tips oceanic_brew!


Sent from my iPhone using Tapatalk

Re: Lacto

Posted: Mon Aug 13, 2018 1:44 pm
by MitchK
I would just buy jamieson probiotics that are 100% lacto plantarum at the drugstore and prop from that personally

Re: Lacto

Posted: Mon Aug 13, 2018 8:20 pm
by weisseguy
MitchK wrote:I would just buy jamieson probiotics that are 100% lacto plantarum at the drugstore and prop from that personally
Interesting. I’ve also been told that Kefir is a good source too.


Sent from my iPhone using Tapatalk

Re: Lacto

Posted: Mon Aug 13, 2018 8:21 pm
by weisseguy
It’s doing this now...I’m thinking something else got in there before the Lacto could take...

Image


Sent from my iPhone using Tapatalk

Re: Lacto

Posted: Tue Aug 14, 2018 6:47 am
by oceanic_brew
weisseguy wrote:It’s doing this now...I’m thinking something else got in there before the Lacto could take...

Image


Sent from my iPhone using Tapatalk
Uh oh


If it tastes like cotton candy you could be on to something


Sent from my iPhone using Tapatalk

Re: Lacto

Posted: Mon Aug 20, 2018 9:07 pm
by weisseguy
oceanic_brew wrote:
weisseguy wrote:It’s doing this now...I’m thinking something else got in there before the Lacto could take...

Image


Sent from my iPhone using Tapatalk
Uh oh


If it tastes like cotton candy you could be on to something


Sent from my iPhone using Tapatalk
Bahahahahaha!!!!


Sent from my iPhone using Tapatalk

Re: Lacto

Posted: Tue Sep 04, 2018 9:58 am
by weisseguy
I actually still have this sitting around. It smells like wine. 4.0 pH. What the hell do I do with it?


Sent from my iPhone using Tapatalk

Re: Lacto

Posted: Fri Sep 07, 2018 9:46 am
by chalmers
Is it worth possibly wasting a brewday producing wort, only to have it die because of crappy yeast/bacteria? Probably not. I'd dump it.

Re: Lacto

Posted: Sun Sep 09, 2018 2:09 pm
by weisseguy
chalmers wrote:Is it worth possibly wasting a brewday producing wort, only to have it die because of crappy yeast/bacteria? Probably not. I'd dump it.
Yeah, probably for the best. RIP first pellicle and mystery fluid


Sent from my iPhone using Tapatalk