Lactobacillus
#1
Posted 05 June 2009 - 01:50 PM
#2
Posted 05 June 2009 - 02:18 PM
#3
Posted 05 June 2009 - 02:31 PM
LinkI'm thinking that means there's already lactobacillus in there, right? It's probably what made it sour. I'm not sure if there's anything else that could be called lactic acid bacteria other than lactobacillus but admittedly I'm not very knowledgeable in those sorts of things.Contains a selection of Saccharomyces and non-Saccharomyces including Belgian-style wheat beer yeast, sherry yeast, two Brettanomyces strains and lactic acid bacteria.
#4
Posted 06 June 2009 - 09:08 PM
#5
Posted 07 June 2009 - 07:54 AM
It's Pediococcus that's in there.from Wyeast's website:LinkI'm thinking that means there's already lactobacillus in there, right? It's probably what made it sour. I'm not sure if there's anything else that could be called lactic acid bacteria other than lactobacillus but admittedly I'm not very knowledgeable in those sorts of things.
#6
Posted 07 June 2009 - 09:17 AM
#7
Posted 07 June 2009 - 09:35 AM
#8
Posted 07 June 2009 - 09:51 AM
The big guns!Dry champagne yeast?
#9
Posted 07 June 2009 - 04:10 PM
It is actually very balanced, not cloying, but still sweet not dry and overwhelmingly tart like I would like.Thirsty, Is it sweet or is it cloying?
Tried that back when it first stalled. Didnt do shit. Dropped maybe 3-5 pts. I am thinking of a very dry low mashed wheat beer, with a neutral yeast. Maybe a 1.045 50% wheat, 50% pale, and a us05 ferment cool. Then secondary it with Belaton cherries too be "overcherried" by a bit, then blend the 2 together and hope for a 7% or so blend, then maybe another dose of lacto once blended?Dry champagne yeast?
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