Lactobacillus starter for berliner weisse

[Bad Goat Brewing]

Using the Google I found some more interesting reading. The mad fermentationist blog seems to suggest that WLP677 might be able to sour the beer more than wyeast 5335. I'm going to use WY 5355 since I decided to base this brew of the earlier discussed presentation. If i would have thought ahead i would have ordered some WLP677 to do a split batch, but white labs is not sold locally, so maybe next time.

http://www.themadfermentationist.com/20 ... eisse.html

"The problem with using Lacto is the huge range the genus comprises. For example, the strain sold by Wyeast (5335) is only capable of fermenting about 10-12% of the carbohydrates in a standard wort, not nearly enough attenuation for something resembling beer. Luckily White Labs’ 677 strain is capable of producing an enzyme which allows it to ferment maltose, maltotriose, and raffinose, ensuring a dry finished beer without aid. In addition to lactic acid, WLP677 also produces both alcohol and carbon-dioxide, so the result should be similar to a beer fermented with yeast."

[cdburg]

Make sure to read the follow up post too. He wasn't very impressed with the results of the White Labs lacto.

http://www.themadfermentationist.com/20 ... eisse.html

The thing I like about the Wyeast is what he mentioned in the post you linked to:

"For example, the strain sold by Wyeast (5335) is only capable of fermenting about 10-12% of the carbohydrates in a standard wort, not nearly enough attenuation for something resembling beer. "

With the Wyeast Lacto, I've been able to let it go for about a week to get decent acidity (down to 3.3 or 3.4 pH) and still have enough sugars left for the German Ale to actually ferment something. I've made some nice beers that way. With the White Labs Lacto, the Lacto does all the work, since it doesn't leave enough sugars for brewers yeast. From what Mike said, his results weren't what he was hoping for. It seems the White Labs Lacto doesn't give quite enough acidity.

By the way, his book, American Sour Beers, is awesome. It goes into Lacto fermentations in quite a bit of detail. Well worth the price of the book!

[Bad Goat Brewing]

I have my Lacto starter going, and it almost feels like the first time i brewed. I keep checking the starter, and worrying it's dead. Just like a homebrew virgin.

[troybinso]

I just did a 100% Lactobacillus Berliner Weisse. 1.047 o.g., 1.005 f.g.

I used Wyeast 5223 Lactobacillus Brevis. I made a 1.5 liter starter that I held at 100 or so for 3 days then pitched the whole volume into 5 gallons of 100 degree wort. Held that warm (above 90) for 4 days then let it come down to basement room temperature.

[Bad Goat Brewing]

I just did a 100% Lactobacillus Berliner Weisse. 1.047 o.g., 1.005 f.g.

I used Wyeast 5223 Lactobacillus Brevis. I made a 1.5 liter starter that I held at 100 or so for 3 days then pitched the whole volume into 5 gallons of 100 degree wort. Held that warm (above 90) for 4 days then let it come down to basement room temperature.

Are you anywhere near the tasting stage? I'd love to hear how that turned out.

[cdburg]

I have my Lacto starter going, and it almost feels like the first time i brewed. I keep checking the starter, and worrying it's dead. Just like a homebrew virgin.

Lacto starters are weird. It looks like nothing at all is happening.

[Fermented_minds]

I usually just use wort for my lacto starters. I only use White Labs lacto, and it works great! I usually hold at a high temp of about 95-100 F for a 3-4 days and the lacto gets up and going fast. The Lacto brevis creates sourness so fast at elevated temperatures, it's crazy!

[Bad Goat Brewing]

Yesterday was brew day. We pitched the lacto starter in 2 of 3 carboys of the wort. Today the carboys are bubbling away, so either my lactobacillus got infected with yeast, or WY5335 will produce a krausen like foam and bubble.

A friend took the third carboy home to pitch and pitched yogurt whey instead of WY 5335. He's going to bring it back when it's time pitch the WY1007. could be interesting.