Lactobacillus From Sourdough

[drsmurto]

Has it developed the traditional lacto surface signs?

QldKev

The stout is spotty, not the long strands i have read about.

The ESB still had a krausen on it so couldn't see. Its now in a keg so will filter it this weekend and then decide how much of the equipment needs nuking.

Will a filter strip out infections? 0.35um maybe? If so, i may run the stout through after the ESB.

 

[jbirbeck]

Ah, yes, forgot to mention i top cropped both batches. Twice. So the clingfilm came off for that period.

Massive forehead slap.

Will keep the brewing in the shed from now on and the bread making inside.

I use clingfilm inside as the sound of a blooping airlock isn't ideal for sleeping. No dramas using airlocks in the fridge in the shed.

keep it in the shed...and away from anywhere you crush or store grain...fridge is the spot. I had a mass string of infections, I still don't know what the cause was but its stopped having kept the ferment away from a floury presence, or grains. Anytime its not kept in a secure environment away from the grains/flour I have a recurrence.

would be interested to taste the infection though...save a bit if you can.

Filtering, I've had a couple that have been knocked by 'something' and I've run it through a 1 micron and its cleared it up to taste like commercial beer :icon_vomit: but its better than the infection. But it was a Pils to begin with.

 

[drsmurto]

I can save some for the off flavours session later on RK, happy to share the (sour) love :blink:

 

[Nick JD]

Will a filter strip out infections? 0.35um maybe? If so, i may run the stout through after the ESB.

That'd filter bacteria out but not the lactic acid.

 

[drsmurto]

That'd filter bacteria out but not the lactic acid.

Surely someone with some chemistry knowledge could neutralise a small amount of lactic acid :lol:

 

[peas_and_corn]

Surely someone with some chemistry knowledge could neutralise a small amount of lactic acid :lol:

Do you know someone with that sort of knowledge?

 

[drsmurto]

Do you know someone with that sort of knowledge?

I know someone who in theory should know but i suspect he spent more time at the bar than studying..........

EDIT - the evidence i use for this accusation can be found in the acknowledgement section of his thesis which contains a paragraph thanking the unibar staff for their support. And a drinking song. In french.

 

[jel]

how did your ESB that you made for the Beerbelly comp end up? did you save any of the bottles for any length of time?
iirc your entry we tasted that day had something a little odd (sour?) going on, and that would have been brewed back in april, before the indoor brewing began.

 

[drsmurto]

how did your ESB that you made for the Beerbelly comp end up? did you save any of the bottles for any length of time?
iirc your entry we tasted that day had something a little odd (sour?) going on, and that would have been brewed back in april, before the indoor brewing began.

That was diacetyl according to the people who tasted it. And yes, brewed out in the shed. Never spent any time inside.

I couldn't get the FG below 1.024 in that beer so it tasted cloying. Ended up emptying the keg on the lawn as i needed to keg another beer - it got a good soak before being refilled.

 

[Effect]

I know someone who in theory should know but i suspect he spent more time at the bar than studying..........

EDIT - the evidence i use for this accusation can be found in the acknowledgement section of his thesis which contains a paragraph thanking the unibar staff for their support. And a drinking song. In french.

I didn't know you knew drinking songs in french!

 

[SpillsMostOfIt]

I didn't know you knew drinking songs in french!

I think he meant that the thanks were in French.

 

[drsmurto]

The drinking song or more accurately, an extended cheers ritual, was in french. The rest of the acknowledgements were in english or so he claims.

 

[Nick JD]

Surely someone with some chemistry knowledge could neutralise a small amount of lactic acid :lol:

Deep tissue massage ... isn't it obvious?

 

[manticle]

Surely someone with some chemistry knowledge could neutralise a small amount of lactic acid :lol:

I read some suggestions on the Babblebelt forum that calcium carbonate can remove acetic acid/acetobacter. The easiest way is the addition of egg shells. Not sure if there's an equivalent suggestion for lacto but it might be worth researching.

I lay no claim to knowing if it works by the way - just thought it was interesting.

 

[pingdong]

also one totally out there question; you haven't changed to bleach for sanatising?

is bleach bad for sanitising?

 

[peas_and_corn]

is bleach bad for sanitising?

Only if you don't rinse afterwards- bleach is bad for drinking.

 

[brendanos]

...and the Glad Wrap Method strikes again!!

 

[~MikE]

...and the Glad Wrap Method strikes again!!

i think the culturing of copious ammounts of lactobacillus in close proximity to the fermenter may have also been a noteworthy factor here...

 

[mb83]

I brew, bake and sometimes ferment in the same kitchen and have never had any problems.
As I finish off a sourdough soy and linseed loaf there's a belgian blonde fermenting on the kitchen table
I'm pretty careful about sanitation, as I know there is a risk. I no chill though, so that minimises cool wort exposure to air before pitching.
Don't forget that sour dough starters contain wild yeasts and a miriad of bacteria in addition to lactobacillus.
Might be time to go for a lid and airlock? At least in the winter, then you can brew inside again.

Better luck next time,

Michael

 

[drsmurto]

I kegged the rye ESB with the intention of filtering it.

Tasted it last night and its fine, the smell is gone and there is nothing in the taste that shouldn't be there. Actually, its more than fine, its bloody tasty! Cheers bconnery :icon_cheers:

The stout which had small clumps on the surface dropped clear and whilst the smell was still a tad funky i racked it to a jerry for some cold conditioning. I did take it out to the shed so the temp was probably 10C at the most. So whilst i expected the yeast to floc wasn't expected what i thought was a surface lacto infection to drop out as well.

Starting to wonder whether it was all in my head. Maybe i was having a noob moment where the minute something isn't exactly the way it should be i go into a full blown panic? Perhaps made worse as i have invited a bunch of fellow brewers around to christen the handpump and this ESB will be the centre piece.

And just to show i have learnt nothing from this whole thread i am using one of my fermenting fridges currently to germinate vegie seeds so it contains seed raising mix full of who knows what bacteria..... will need to get out the industrial strength cleaners before putting beer in there. :unsure:

But, brewing is now consigned to the brewery, not the kitchen.