Re: Yeast and lactobacillus - mba

21 Dec 2004

So how do (or did) old German breweries produce lactic acid in adequate quantifies to
modify water chemistry?  I know that Summit received a Lactic fermenter with the brewery
shipment.  How is traditional Berliner Weiss produced?  Do they just add a jug of lactic
acid?
Rick
...
 >> Mike &lt;mpv(a)yuck.net&gt; 12/20/04 11:48PM
>>> Mike,
I made a Berliner Weisse two years ago with Mark Synder.  We soured the
mash at 115F for 36 hours, then conducted the mash as usual.  Results
were satisfactory, but I was looking for more sourness.  A lot of work,
but I'm glad we tried the traditional method.  Once.
I'm thinking of making a soured stout, by pitching Wyeast 4335
(L.delbrueckii) and letting it have its way with they wort for 3 days
(or so), then pitching S.cerevisiae.  The idea is the 3 days for the
L.delbruekii give it a chance to get established and produce a
significant degree of sourness.  The S.cerevisiae then takes over and
makes beer.  I forget why I decided three days.
Keep us posted.
On Dec 20, 2004, at 4:24 PM, Steve Fletty wrote:
...
  I haven't done one, but have some info.
 Check out this yeast:
  3763 Roeselare Belgian Blend. This culture is a blend of
 Saccharomyces,
 Brettanomyces, and Lactic Acid Bacteria to produce classic Belgian
 styles of
 sour brown and red beers. The culture is maintained in equilibrium to
 produce a balanced beer with complex aromas and flavors. No additional
 yeast
 is necessary for primary fermentation.
 Also, this link:
 http://www2.parc.com/eml/members/apte/flemishredale.shtml
 ----- Original Message -----
 From: "Mike Moranz" &lt;mmoranz(a)net-info.com&gt;
 To: "MHBA" &lt;mba(a)thebarn.com&gt;
 Sent: Monday, December 20, 2004 4:14 PM
 Subject: Yeast and lactobacillus
  Anyone have any experience brewing a Flanders Red
or Oud Bruin?  I'm
 looking
 for yeast recomendations and some info on using a lactobacillus
 culture.
 Do
 both cultures get pitched same time?  How or does temp affect the
 sourness?
 So far WLP500 and Wyeast 4335 look to be ok choices.
 Mike Moranz
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Mike Valentiner, Minneapolis, MN