Lactobacillus - where can I get it?

[Jimmy]

Anywhere local I can pick up some lactobacillus this week? From what I can tell, none of the local shops carry it?

[BBrianBoogie]

Wouldn't be much help if you need it this week, but both Wyeast and White Labs package it. Dave or NG could order it in but you may wait 2-3 weeks. Other than that, grains themselves are a good source.

[Jimmy]

Yeah, I see OBK sells it.

I'm looking to make a Berliner Weisse. I know many sources say to just do a sour mash - what's your opinion on that?

[BBrianBoogie]

If you can keep your temps up and oxygen out, absolutely go for it.

[LiverDance]

Jimmy you could probably do that better tan any of us with the new rig

[Jimmy]

Jimmy you could probably do that better tan any of us with the new rig

I was thinking just set it at proper temp, and flood with co2 at the beginning of the mash. Would I need to keep adding c02, or would an initial blanket be enough?

[LiverDance]

You just need to keep oxygen out so a purge and a blanket should work

[Jimmy]

Just wasn't sure if the mash somehow created its o2 that would sit below the blanket of co2.

[NASH]

Make your own, absolutely. Sour the wort instead of the mash, it'll be easier to control and likely give better results. If you make a starter first you should only need ~ 1-day souring. Have you had Rhubarb Pi yet?

[GillettBreweryCnslt]

I've got some RIS from the barrel brew we did last year that's full of Lacto, you can have a few bottles, lol.

[Jimmy]

Make your own, absolutely. Sour the wort instead of the mash, it'll be easier to control and likely give better results. If you make a starter first you should only need ~ 1-day souring. Have you had Rhubarb Pi yet?

Haven't made it down yet but want to get on some of that soon

When you say sour the wort, you mean conduct the mash as normal but instead of starting the boil, I'd pitch lacto into the kettle and hold at 110* degrees (is this the right temp? Seems like it's anywhere from 110-120*) for a day or so?

[NASH]

Basically yes. We can discuss in detail over a beer but yeah, hold at 120 f until it's sour enough for you. Measure it by taste and or PH. I took Rhubarb Pi to 3.3 PH.

[gm-]

How would you pitch lacto without buying it in a vial? Just by throwing in grain?

[CartoonCod]

Have you guys ever seen an airlock go in reverse and it not be due to decreasing temperature (see pic)? I made some starter wort (wheat DME 1.030 O.G) and pitched some grains in there to make a lacto starter to pitch in a Berliner Weisse. The best I can guess is I got homofermentative lactobacillus which apparently doesn't change the gravity and doesn't produce CO2. At first I put one of those 3 piece airlocks, and I kept loosing fluid so I switched it out for a swan neck airlock. I'm worried about the O2 getting sucked in but I'm flushing it with CO2 periodically. Weird. I haven't checked the pH or tasted it yet, here is to hoping it works...

[jacinthebox]

Have you guys ever seen an airlock go in reverse and it not be due to decreasing temperature (see pic)? I made some starter wort (wheat DME 1.030 O.G) and pitched some grains in there to make a lacto starter to pitch in a Berliner Weisse. The best I can guess is I got homofermentative lactobacillus which apparently doesn't change the gravity and doesn't produce CO2. At first I put one of those 3 piece airlocks, and I kept loosing fluid so I switched it out for a swan neck airlock. I'm worried about the O2 getting sucked in but I'm flushing it with CO2 periodically. Weird. I haven't checked the pH or tasted it yet, here is to hoping it works...

I've had suck-back when cold crashing

[CartoonCod]

Yeah, me too, but this has been at constant temperature for two days.

[jacinthebox]

weird...I've never had suckback without a temp drop

[Woody]

How would you pitch lacto without buying it in a vial? Just by throwing in grain?

I'm pretty sure unmilled grain. I've been watching this thread with interest and looking to try this. I'd like to try a Berliner Weisse when the weather warms up and try it. I'm debating just using grain or a WLP672 Lactobacilus Brevis to sour and wait until the PH hits 3 t0 3.3. I like the grain idea and doing the souring in the kettle. How would I purge the oxygen in the kettle if it's doesn't have a tight seal? Just flood CO2 on top and place lid on? I see people do it with CO2 or plastic wrap.

[gm-]

Yeah, I did some reading and the grain method seems a bit inconsistent. I now have two beers souring with WLP 677 LACTOBACILLUS DELBRUECKII. Used an apple juice starter for both, and am just using regular carboys for them.

[HoweFox]

We are growing some lactobacillus in my lab that was isolated from mice poop. Not sure of the species yet, but would make for an interesting beer name/story.

[CartoonCod]

We are growing some lactobacillus in my lab that was isolated from mice poop. Not sure of the species yet, but would make for an interesting beer name/story.

Does it produce alcohol and CO2?

[CartoonCod]

I just tasted my sour wort starter and it's not even sour! I pitched a handful of grains (cara munich and aromatic malt because I had them on hand) and two days later it still smells and taste like I fermented wort. I've got it at room temperature, but I figure something would start growing by now.

[Jimmy]

I just tasted my sour wort starter and it's not even sour! I pitched a handful of grains (cara munich and aromatic malt because I had them on hand) and two days later it still smells and taste like I fermented wort. I've got it at room temperature, but I figure something would start growing by now.

I forget, but shouldn't it be at 115-120 degrees?

[LiverDance]

Higher temp the better and acid malt works best from my understanding.


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[CartoonCod]

The Tonsmeire book says between 100 and 120 F, but that is for ideal growth. Beers still get sour from lactobacillus at room temp, I guess it just takes longer. In any case I figured something would be going on with unhopped wort with some raw malt grains after two days. I figure the longer I give it the more change something nasty and potentially harmful can set in. Maybe thats why they do the sour mash so warm to give the lacto a chance before the others nasties set in.