Lacto Pelicle or mould?
Posted: Fri May 03, 2019 8:49 pm
Hoppy Friday... (yeah I went there....)
Did a no boil berliner weisse recipe that some totally reliable expert blogger I found in 5 seconds of Google based research said was from some x-teenth century OG brew style...
I pitched white labs wlp630 (lacto blend) in said witches brew. It's been about a month. Maybe 6 weeks.
Haven't worked with lacto before and have never watched a pelicle grow. I've also never had a batch go mouldy: I don't shit in my own backyard, so to speak. Or when I do (judge not least ye be something something) I make damn sure to star-san my hands. Not to say I'm perfect but my gut tells me my sanitarion routine is up to snuff in this batch and I'm confident I pasteurized well at 98C for 20 mins despite no boil.
Anyway. What does these pics look like to the knowledgeable hive mind of the otherwise more informed and insightful?
Taste is fine. It's very light and thin as I'd direct for the style. Not getting any pronounced sourbess or tartness. I did late addition citra and eukonaught for lemon/tripicalishness. Ph is 4.4ish (shooting for under 4 but no clue how long that will take or how to accelerate.
It's plenty drinkable now just not sure if two things :
1) if it's a lacto pelicle - cool? How long do I wait before dosing this with lactic acid, some fresh yeast and sticking it in a bottle?
2) what are the symptoms of botulism poisoning and does it cuase a lotof typosd wheb tryingto problemn solvbe?
Cheers Sent from my SM-N950W using Tapatalk
Did a no boil berliner weisse recipe that some totally reliable expert blogger I found in 5 seconds of Google based research said was from some x-teenth century OG brew style...
I pitched white labs wlp630 (lacto blend) in said witches brew. It's been about a month. Maybe 6 weeks.
Haven't worked with lacto before and have never watched a pelicle grow. I've also never had a batch go mouldy: I don't shit in my own backyard, so to speak. Or when I do (judge not least ye be something something) I make damn sure to star-san my hands. Not to say I'm perfect but my gut tells me my sanitarion routine is up to snuff in this batch and I'm confident I pasteurized well at 98C for 20 mins despite no boil.
Anyway. What does these pics look like to the knowledgeable hive mind of the otherwise more informed and insightful?
Taste is fine. It's very light and thin as I'd direct for the style. Not getting any pronounced sourbess or tartness. I did late addition citra and eukonaught for lemon/tripicalishness. Ph is 4.4ish (shooting for under 4 but no clue how long that will take or how to accelerate.
It's plenty drinkable now just not sure if two things :
1) if it's a lacto pelicle - cool? How long do I wait before dosing this with lactic acid, some fresh yeast and sticking it in a bottle?
2) what are the symptoms of botulism poisoning and does it cuase a lotof typosd wheb tryingto problemn solvbe?
Cheers Sent from my SM-N950W using Tapatalk