Questions tagged [lactobacillus]
The lactobacillus tag has no usage guidance.
15
questions
1
vote
2
answers
31
views
Possibly off-topic: starter culture for sauerkraut?
I know I'm venturing somewhat off-topic here, but this is related to fermentation and lactic cultures, so there is at least some overlap with home brewing.
I'm about to try and make Sauerkraut. I ...
- 2,480
5
votes
1
answer
239
views
Can I reuse a bottle that had a sour lactobacillus beer in it?
I had a very nice sour beer that had lactobacillus in it and was wondering if I can clean and reuse the bottle?
I have not made any sour beers yet but I've read you should keep separate brewing ...
- 137
5
votes
1
answer
370
views
Measuring alcohol when using ginger bug
I have recently started to get my feet wet by making some ginger beers using a ginger bug to start the fermentation.
I would like to know the alcohol content of my final product, but as the ginger ...
- 398
1
vote
2
answers
101
views
How essential is a starter for brewing with Lactobacillus?
I'm going to be tackling this recipe for my first attempt at a kettle sour.
In the notes, it goes over procedures to make a starter. Researching I've come across sources that say you should have a ...
- 271
2
votes
1
answer
1k
views
What are the impacts of mashing with a low pH?
The general consensus seems to be that a mash pH of 5.2-5.6 is desired. Beersmith even says it's the difference between a good beer and a truly great one.
Most mention trouble with too high of a pH, ...
- 2,178
3
votes
1
answer
727
views
Cotton looking mold on my sour
This is the second time I'm doing a no-boil, fast lacto sour. I had nearly 3 lbs of grain (with about 9% acid malt) for a 1 gallon batch. I did BIAB for 1 hour and put right into a fermenter. I let it ...
- 159
4
votes
2
answers
3k
views
Will Potassium Metabisulfite prevent store-bought Grape Juice from fermenting?
There's a store-bought grape juice that I'm interested in
lacto-fermenting (i.e. no yeast, only bacteria, anaerobic ferment, etc) but I recently discovered Potassium Metabisulfite is added to "enhance ...
- 237
2
votes
1
answer
135
views
Kettle souring with lactobacillus - hot plate?
Researching a Berliner weisse and have decided that I will be doing a kettle sour.
Lactobacillus likes to be around 45°C from what I have read so far. Currently my thinking is to transfer the kettle ...
- 492
3
votes
3
answers
3k
views
Why does my lactobacillus batch smell so bad?
I'm getting to be a fairly experienced brewer now but this is my first experiment with sours. I read about using lactobacillus from yoghurt so I thought I'd give it a bash.
The process so far... ...
- 31
2
votes
3
answers
650
views
Is juiced Ginger root fermentable?
I occasionally use a juicer to make Ginger root juice (which is quite strong) but lately I've also considered lacto-fermenting this juice.
Which leads me to my question:How fermentable is juiced ...
- 237
1
vote
2
answers
5k
views
Which lactic acid bacteria are Homofermentative (or Heterofermentative)
I’m in the process of creating a custom culture, made of lactic acid bacteria, for a artisan yogurt drink and am having a hard time finding information on the metabolic categories of each strain. I ...
- 237
1
vote
1
answer
113
views
How does Lacto effect apperance?
Reading a Wikipedia article on Lacto yogurt cultures I notice a reference to beer. In a general statement they claim "lactic acid bacteria can contribute to the overall appearance, aroma, taste, and/...
- 1,787
1
vote
1
answer
5k
views
Is this lactobacillus?
My last batch had a thin whitish 'membrane' on top of it and some white spots, visible on the picture bellow.
I think I saw something similar on a blog a while ago, attributed to a lactobacilus ...
- 1,460
4
votes
5
answers
16k
views
What is the ginger bug, actually?
Recipes for spontaneous (wild) ginger ale sometimes refer to the starter as the "ginger bug". What is the ginger bug? Is it just an ordinary lactobacillus; is it a type of yeast? Is it something that ...
- 1,302
2
votes
1
answer
207
views
Berliner Weisse on Sierra Mist syrup?
I have a Berliner Weisse going, the yeast out-paced the lacto (WLP 630). fermentation happened quick (1.030 O.G.) maybe a day. Due to a busy schedule and lazyness it sat on the yeast for 6 weeks, and ...
- 1,787