Lacto bacteria?

[bradmccoy]

I wasn't sure which section to post this on...

Has anyone out there tried using lacto bacteria from yoghurt for souring? I was curious about this and found the following, thanks to my friend Google:
http://www.notsoprofessionalbeer.com/2013/09/brewing-with-yogurt.html

 

[mikk]

http://www.morebeer.com/articles/brewing_with_lactic_acid_bacteria
Mentions it, not recommended apparently.
Any particular reason why you want to?

 

[mje1980]

You know wyeast sells lacto?. It's pure, isolated and specifically for brewing. You could take a chance, or even throw some sauerkraut into your beer, but jeez, for $12 or whatever, the lacto culture is worth it.

 

[NewtownClown]

yes.
There are a few commercial breweries that have used yoghurt and there is Yoghurtbier from North and Central Germany..
The method I have employed is to suspend greek yoghurt in a grain bag over a suitable receptacle and collect the whey (the left over yoghurt is now a cheese known as labneh). I have used it a number of times for a (cheats) Berliner Weiss. After the boil I chill to 32-34c, leave the wort in the kettle, innoculate with about a cup of whey and leave at that temp (heat belt utilised). I taste every 12 hours or so until the level of acidity is where I want it (usually no more than 2-3 days). I bring the temp up to 90c for 15 mins to neutralise the lactobacillus and other bugs found in yoghurt. Chill to 18-20, rack to a fermenter and pitch a fairly neutral strain of ale yeast to finish it off. No waiting months for Lacto to sour...

Inspiration came from the link you posted

 

[Yeastfridge]

If you make sourdough/know someone who does, if you don't feed the starter and let it age a few weeks you'll have a kickarse colony of Lacto as well. I've used that a few times for sours. You also get a layer of clear sour liquid on top which just by taste (compared to pure 88% lactic acid) seems like 40% lactic acid or so.