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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.
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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
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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.
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Re: Lacto
Posted: Fri Aug 10, 2018 2:58 pm
by weisseguy
Thanks for the tips oceanic_brew!
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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.
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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...
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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...
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Uh oh
If it tastes like cotton candy you could be on to something
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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...
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Uh oh
If it tastes like cotton candy you could be on to something
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Bahahahahaha!!!!
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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?
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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
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