Lacto

weisseguy · Post by **weisseguy** » Wed Aug 08, 2018 8:53 pm

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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ackes · Post by **ackes** » Wed Aug 08, 2018 9:03 pm

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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oceanic_brew · Post by **oceanic_brew** » Thu Aug 09, 2018 9:48 pm

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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weisseguy · Post by **weisseguy** » Fri Aug 10, 2018 2:58 pm

Thanks for the tips oceanic_brew!

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MitchK · Post by **MitchK** » Mon Aug 13, 2018 1:44 pm

I would just buy jamieson probiotics that are 100% lacto plantarum at the drugstore and prop from that personally

weisseguy · Post by **weisseguy** » Mon Aug 13, 2018 8:20 pm

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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weisseguy · Post by **weisseguy** » Mon Aug 13, 2018 8:21 pm

It’s doing this now...I’m thinking something else got in there before the Lacto could take...

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oceanic_brew · Post by **oceanic_brew** » Tue Aug 14, 2018 6:47 am

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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weisseguy · Post by **weisseguy** » Mon Aug 20, 2018 9:07 pm

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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weisseguy · Post by **weisseguy** » Tue Sep 04, 2018 9:58 am

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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Post by **chalmers** » Fri Sep 07, 2018 9:46 am

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.

weisseguy · Post by **weisseguy** » Sun Sep 09, 2018 2:09 pm

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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