tag:blogger.com,1999:blog-8081751738815878503.post2301137748491068370..comments2023-04-14T03:40:29.342-04:00Comments on Sui Generis Brewing: Lacto StartersBryanhttp://www.blogger.com/profile/16672407110077541595noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-8081751738815878503.post-1166604626431524872015-08-20T08:01:12.375-04:002015-08-20T08:01:12.375-04:00Those are cell numbers, as determined with a hemoc...Those are cell numbers, as determined with a hemocytometer. Lacto is a lot smaller than sacch, and tends to grow to higher density, so by volume it would be quite different.<br /><br />I've found that the 2:5:1:1 ratio does a decent job of producing a sour beer with reasonable complexity. In reality I am likely over-pitching the brett & pedio in that mix compared to something like roeselare or a wild ferment. The only negative thing about this mix is the high amount of lacto - for classical Belgian styles you will want to reduce the lacto or eliminate it all-together (or hop appropriately). These get most of their acidity from pedio, and the lacto acidity has a very different character.Bryanhttps://www.blogger.com/profile/16672407110077541595noreply@blogger.comtag:blogger.com,1999:blog-8081751738815878503.post-74931256476605791382015-08-19T22:49:23.697-04:002015-08-19T22:49:23.697-04:00*own blend from commercial dreg isolates (Lacto, P...*own blend from commercial dreg isolates (Lacto, Pedio, Brett, Sacch)thirdleaphttps://www.blogger.com/profile/16688453697906426070noreply@blogger.comtag:blogger.com,1999:blog-8081751738815878503.post-54287060264857471472015-08-19T22:44:12.160-04:002015-08-19T22:44:12.160-04:00For your mixed-culture fermentation ratios for Lac...For your mixed-culture fermentation ratios for Lacto/Sacch/Brett/Pedio (2:5:1:1), is that cell pitch rate or slurry volume?<br /><br />I am trying to build my own blend from commercial dregs and haven't been able to find many suggestions of microbe ratio besides yours. I would love to hear your experience/results with that ratio!thirdleaphttps://www.blogger.com/profile/16688453697906426070noreply@blogger.comtag:blogger.com,1999:blog-8081751738815878503.post-83459218378048755642015-06-25T15:34:18.986-04:002015-06-25T15:34:18.986-04:00I've not tried the DME + applejuice mix; I tri...I've not tried the DME + applejuice mix; I tried apple juice in the past and was underwhelmed with the growth. I've not looked at it since (but Sam at Eureka brewing has, with interesting results - link is in the post).<br /><br />Autoclaving/canning DME does tend to create a lot of precipitate, which if stirred up, makes for a very cloudy starter. I've found that adding fermcap s prevents a lot of that precipitate from forming. But it doesn't matter - the yeast don't care that the precipitate is there, and it'll drop out in the beer.Bryanhttps://www.blogger.com/profile/16672407110077541595noreply@blogger.comtag:blogger.com,1999:blog-8081751738815878503.post-70579006323434088842015-06-25T14:54:18.280-04:002015-06-25T14:54:18.280-04:00Have you made DME Apple juice media? Did the DME c...Have you made DME Apple juice media? Did the DME come out cloudy when you sterile do it?Royhttps://www.blogger.com/profile/02145143866327640916noreply@blogger.comtag:blogger.com,1999:blog-8081751738815878503.post-24129922863230174932015-05-21T10:06:52.087-04:002015-05-21T10:06:52.087-04:00Well written and informative. Cheers!Well written and informative. Cheers!Matt Mhttp://sourbeerblog.comnoreply@blogger.com