13,701
edits
Changes
added ProbiMage melkesyrebakterier (available in Norway and Denmark)
| 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. Lovely clean sourness. The dry hops come across as lemon zesty. Superbly refreshing! See [https://thebeerminimum.wordpress.com/2015/09/16/kettle-souring-with-probiotics-australian-edition/ Stuart's blog post].
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| Marius Laktu <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1287382624623282/?comment_id=1287392701288941&/reply_comment_id=1287403764621168&comment_tracking=%7B%22tn%22%3A%22R8%22%7D Conversation with Marius Laktu about Norwegian probiotics on MTF. 04/18/2016.] </ref> || ProbiMage melkesyrebakterier (available in [https://www.vitusapotek.no/probimage-melkesyrebakterier-40-kapsler/p/817233 Norway] and [https://www.nu3.dk/green-medicine-probimage-40-styk.html Denmark]) || I tend to use 6-8 per 20-25L. (just the content) Turning off heat at about 35C, rack to carboy and pitch content of capsules. Let it naturally reach ambient. Then I pitch yeast after 2-3 days. (always gets me below 3.5 PH) Always sticking with 0 IBU. Have started playing around with co-pitching and pitching lacto after the yeast as well. To get more yeast character from primary. It's capsules. So you just open them up and use the powder inside. It's good not having wet hands doing this. || Good results reported.
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