Thought I'd mention my little experiment.
30g Ale Malt and 30g Wheat Malt in 550ml water kept roughly around 65 degrees for an hour (very rough - hard to keep such a small volume steady on an electric stovetop).
OG of 1030.
Cooled to about 50 degrees (I believe lactobacillus can survive for a little while up to 65 degrees) and poured into 750ml PET plastic bottle.
Added 1/4 cup of grain. Expelled air and sealed.
Placed in yogurt maker which is about 38 degrees.
Next morning, bottle had swelled. Took a whiff - not unpleasant like my first attempt with a yoghurt culture which smelled like vomit.
Plan on making a 6L test batch with 50/50 Ale Malt/Wheat Malt to 1030 on the weekend. Will inoculate with my lacto starter for 24 hours keeping FV at about 30 degrees (best my heat belt will do - probably better to be closer to 40). Then pitch US05 and drop to 16-18 degrees.
30g Ale Malt and 30g Wheat Malt in 550ml water kept roughly around 65 degrees for an hour (very rough - hard to keep such a small volume steady on an electric stovetop).
OG of 1030.
Cooled to about 50 degrees (I believe lactobacillus can survive for a little while up to 65 degrees) and poured into 750ml PET plastic bottle.
Added 1/4 cup of grain. Expelled air and sealed.
Placed in yogurt maker which is about 38 degrees.
Next morning, bottle had swelled. Took a whiff - not unpleasant like my first attempt with a yoghurt culture which smelled like vomit.
Plan on making a 6L test batch with 50/50 Ale Malt/Wheat Malt to 1030 on the weekend. Will inoculate with my lacto starter for 24 hours keeping FV at about 30 degrees (best my heat belt will do - probably better to be closer to 40). Then pitch US05 and drop to 16-18 degrees.