Lactobacillus fermentation

Discussion in 'Homebrewing' started by digitalbullet, Apr 22, 2012.

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  1. digitalbullet

    digitalbullet Initiate (0) Jul 15, 2008 California

    I brewed my first pseudo Berliner Weisse yesterday and pitched the lacto first without any sacch and I plan to let it go for 48 hours prior to pitching the yeast. My question is: will there be any signs of fermentation in the first 48 hours? Its been 14 hours so far since pitching and not a peep.
    Any help would be great. Thanks.
     
    #1 digitalbullet, Apr 22, 2012
  2. hobojon

    hobojon Initiate (0) Mar 16, 2008 California

    I doubt there will be signs. Did you use White Labs or Wyeast (or another)? Did you make a starter? What temp is it at? Lacto works much quicker at warmer temperatures. Good luck.
     
    #2 hobojon, Apr 22, 2012
  3. digitalbullet

    digitalbullet Initiate (0) Jul 15, 2008 California

    No Starter, it was from white labs. Its at about 80 degrees. I plan to pitch brett and a saison yeast next so I didn't want the lacto to be too crazy.
     
    #3 digitalbullet, Apr 22, 2012
  4. ryane

    ryane Initiate (0) Nov 21, 2007 Washington

    A starter would have been advisable, otherwise you may not have a very large cell count to sour the beer. AND the scales are generally tipped agains the WL/WY lacto strains.

    You will see signs of fermenation though, as lacto will form a bubbly filmy krausen if they get going (I would wait to see one before adding brett) or if you taste and it has some acidity

    What type of brett are you adding? Im guess its a WL strain as well? (WL brett is usually very very horsey/fecal)
     
    #4 ryane, Apr 22, 2012
  5. LeeryLeprechaun

    LeeryLeprechaun Savant (1,094) Jan 30, 2011 Colorado
    Trader

    You will be able to see and smell signs of fermentation. If you are able to you should get the beer as warm as possible. Lacto like a nice warm fermentation at 90 F if you can give it to them. I let my last Berliner Wiesse go too long with lacto before adding yeast and there was hardly any sugar left for the yeast. So make sure you keep an eye on them and don't get lazy.
     
    #5 LeeryLeprechaun, Apr 22, 2012
  6. digitalbullet

    digitalbullet Initiate (0) Jul 15, 2008 California

     
    #6 digitalbullet, Apr 22, 2012
  7. digitalbullet

    digitalbullet Initiate (0) Jul 15, 2008 California

    Using white labs Brett b. I Mashed a little hot at 153 to leave something for the Brett and lacto to chew on.
     
    #7 digitalbullet, Apr 22, 2012
  8. digitalbullet

    digitalbullet Initiate (0) Jul 15, 2008 California

     
    #8 digitalbullet, Apr 22, 2012
  9. digitalbullet

    digitalbullet Initiate (0) Jul 15, 2008 California

    Took your advice and put it in my garage which is much hotter than my house. This morning there was a nice krausen. Decided to pitch the brett and the 3711 before the lacto eats everything.
    Thanks again.
     
    #9 digitalbullet, Apr 22, 2012
  10. digitalbullet

    digitalbullet Initiate (0) Jul 15, 2008 California

    Update: so after 1.5 weeks it's down to 1.001. Way too fast IMO. So is it possible that the lacto ate all the sugars and overwhelmed the sacch?
    Here's the specifics:
    3 lbs pilsner
    3 lbs wheat malt
    1/2 lb Cane sugar.
    Mashed at 154 for 60 minutes
    Boiled for 1 hour (sparged too much needed to boil of to get right volume)
    5 pellets of northern brewer @15 min for ~10 ibu.
    Cooled to 90 pitched lacto only. After 1.25 days had a good fermentation going.
    Pitched slurry of 3711 and Brett that I put in a starter 2 days prior.

    Edit: OG was at 1.034
     
    #10 digitalbullet, Apr 28, 2012
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