Goodbelly Question

Not that this step's going to hurt, but you don't need to do it, as the only benefit of it is creating positive pressure inside your vessel. Since the microbes that you're looking to inhibit are mostly Claustridium sp., an anaerobic environment will not do that as they are obligate anaerobes. The only way to keep out those microbes is to keep your vessel clean, keep the ambient air out of it, and/or pre-acidify your wort.

FWIW, LABs have pH limitations. Each species (and strain), however, will vary in its tolerance to an acidic environment.

Please post results.

Lactic acidity is lactic acidity, BUT lactic acid bacteria do differ rather widely in regards to other byproducts of metabolism which can and does affect the overall flavor profile of the finished beer.

 

I can only speak to what I have done ~2 days with this method. creates a pleasantly tart beer, but certainly no where near as sour as commercial examples. maybe the 12 extra hours would make a huge difference but I kind of doubt it. have seen a lot of posts throughout that have gone closer to 3 days..

I do add a fair amount of fruit to secondary most often, I suppose this could substantially water down the final product and decrease the sourness.

Was just walking through my process and findings

 

Depending upon the fruit, it will also add fermentables (obviously) and a different array of organic acids.

 

I’ve seen longer times for the other lacto strains but as long as temps are correct plantarum is super fast. First time I used it I got things crossed up and kept it at 110 which took 36 hours to go from 4.5-3.5. Next time I got the temp right and it cut the time to get to 3.5 in half.

 

I finally found some of the shots here, the Straight Shots. Pitched all 4 shots in at 100F, placed into my 80-ish garage for 72hrs. 24hrs after pitching the WLP400 my carboy is a yeast volcano!! Super sour!!