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The New Berliner Weisse Thread

fermenting grains ingredients

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#21 BlKtRe

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Posted 20 April 2012 - 01:17 PM

But there isn't any O2 in a carboy. In a barrel sure but not a glass carboy.

Not enough to make a difference anyways.
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#22 Humperdink

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Posted 20 April 2012 - 01:19 PM

Good to know guys, yet another reason I wanted you all to start this thread!
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#23 MtnBrewer

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Posted 20 April 2012 - 01:30 PM

Unless the lacto doesn't consume the oxygen, then I guess I could see it but in that case, seems like there'd be just as much in the wort as in the headspace.

#24 BlKtRe

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Posted 20 April 2012 - 01:50 PM

I will probably add a little us-o5 for a lacto starter.
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#25 Humperdink

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Posted 20 April 2012 - 01:54 PM

What's the purpose of the sac? Speed the terminal gravity?

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#26 davelew

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Posted 20 April 2012 - 07:10 PM

My method:50/50 wheat and pilsener, OG 1.035 or so.No boil; mash and then rack to a carboy.Throw a handful of raw grain into the carboy to get it good and infectedDon't pitch any yeast or lactoFerment at 85-90 for a few days to a week, whenever it's done. I put the carboy in a water bath with an aquarium heater in the water to keep the temp up.I use an empty airlock with a paper towel stuffed in it to get O2 to the lacto and help it grow faster, but not let any insects in or any other acetobacter vectors.I segregate all of my sour beer tubing, siphons, hydrometer jar, anything plastic or rubber that comes in contact with a sour beer gets stored in a sealed foodsaver bag and never used with saccharomyces beers.
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#27 miccullen

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Posted 20 April 2012 - 07:38 PM

My method:50/50 wheat and pilsener, OG 1.035 or so.No boil; mash and then rack to a carboy.Throw a handful of raw grain into the carboy to get it good and infectedDon't pitch any yeast or lactoFerment at 85-90 for a few days to a week, whenever it's done. I put the carboy in a water bath with an aquarium heater in the water to keep the temp up.I use an empty airlock with a paper towel stuffed in it to get O2 to the lacto and help it grow faster, but not let any insects in or any other acetobacter vectors.I segregate all of my sour beer tubing, siphons, hydrometer jar, anything plastic or rubber that comes in contact with a sour beer gets stored in a sealed foodsaver bag and never used with saccharomyces beers.

I assume you are relying strictly on wild yeasts for alcohol production?
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#28 Humperdink

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Posted 20 April 2012 - 07:47 PM

I assume you are relying strictly on wild yeasts for alcohol production?

The grain is loaded with lactobacillis from the get go. This si one method I've been curious about, but have never tried...
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#29 tag

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Posted 20 April 2012 - 10:13 PM

Zymurgy had an article on a "sour mash starter" last year. A handful of grain in a 2qt starter, acidified to pH 4, and kept at 100-120F for 3days.I tried that and it gave it a good complex flavor. I kept the fermentation at 110F for 3 days too. Next time I might try a sour mash the same way too.
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#30 davelew

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Posted 21 April 2012 - 05:35 AM

I assume you are relying strictly on wild yeasts for alcohol production?

Yes.The acid from the lactobacillus is enough to preserve the beer, so you don't really need a lot of alcohol as a preservative-- plus you're not going to get a lot of alcohol from a 1.035 OG beer anyway.
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#31 BlKtRe

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Posted 21 April 2012 - 06:15 AM

My method:50/50 wheat and pilsener, OG 1.035 or so.No boil; mash and then rack to a carboy.Throw a handful of raw grain into the carboy to get it good and infectedDon't pitch any yeast or lactoFerment at 85-90 for a few days to a week, whenever it's done. I put the carboy in a water bath with an aquarium heater in the water to keep the temp up.I use an empty airlock with a paper towel stuffed in it to get O2 to the lacto and help it grow faster, but not let any insects in or any other acetobacter vectors.I segregate all of my sour beer tubing, siphons, hydrometer jar, anything plastic or rubber that comes in contact with a sour beer gets stored in a sealed foodsaver bag and never used with saccharomyces beers.

So you rely just on lacto, no sac or brett to help round out the flavor profile?
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#32 davelew

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Posted 21 April 2012 - 07:13 PM

So you rely just on lacto, no sac or brett to help round out the flavor profile?

I rely on a wild ferment, with a temperature profile that favors lacto. There's almost certainly some sac and brett and pedio in there, but the temperature makes it extremely likely that the lacto will be dominant.If I were doing a normally, sanitary ferment, I don't think I would just pitch lacto, although I've never actually tried that.
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#33 miccullen

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Posted 21 April 2012 - 07:25 PM

has anyone experimented at all with the various cheese making lactos? I can't help but wonder if I could use leftover whey in a mash

Edited by miccullen, 21 April 2012 - 07:26 PM.

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