13,701
edits
Changes
→Culturing from Probiotics
| Allen Stone || LactoGG || 2 capsules were used in 1 liter of 1.030 wort, and held in high 90°F's for 72 hours before stepping up to 5 liters and pitched after another 7 days. The powder from the capsules fell to the bottom of the starter initially and needed rousing before it started fermenting. || I only had test strips, which indicated a ph in the high 3s. I tasted the wort at this point and it had produced some co2, but not much, and a slight tartness. I added Custersianus to ferment out and there has sat for many months. I sampled it recently and it is not great. Slightly tart, but not enough to stand on its own. I would like to do this again with more control, and build a small starter that is pitched into a larger volume of wort, then held at a higher temp. I suspect that because of the makeup of Lacto GG and its ability to survive internal body temp, it may need to work In the low 100s to really go to work. I would say it is a viable option, but not enough info is known at this time to give any suggestions.
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| Stuart Grant <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1147535555274657/ Stuart Grant's experience with Aussie probiotics. 10/15/2015.]</ref> || Ethical Nutrients - IBS Support (Australia) || Added 120 billion cells. Pitched at 29°C/84°F, and I'm letting it fall to room temp. 20 hours since pitching got to 3.87 pH. Temp has dropped to 20°C/68°F. No change in SG (1.045). After 25 hours, temp down to 19°C and pH down to 3.67. After 35 hours, temp 18°C, pH 3.53, SG 1.045 (unchanged). Lactic flavour is very clean; slightly appley. It barely tastes tart with all that sugar. After 44 hours, temp 18°C, pH 3.43, SG 1.045 (unchanged). I split the wort in half. First half I boiled for 20 mins with some hops then pitched US-05; second half I did not boil, but added dry hops and Lochristi Brett slurry. || The no-boil version which had Lochristi Brett added is down to 1.016 and pH 3.32, while the boiled version pitched with US-05 is down to 1.008 and pH 3.23 (weird that it's lower). Brett version is quite funky with some acetic acid. Clean version is super clean, and ready for bottling soon. See [https://thebeerminimum.wordpress.com/2015/09/16/kettle-souring-with-probiotics-australian-edition/ Stuart's blog post].
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