TMannion87
Well-Known Member
Turbidity in your starter and your wort is a sign that the lacto is doing its thing, but for the most part you shouldn't/won't see much activity.
What did your starter look like? I pitched my OYL-605 into 1L of 1.040 wort (105g DME) this morning, about 14 hours ago, and I'm not seeing any signs of lacto presence.
I do have a thin layer of some cloudy white substance settling to the bottom. I gave it a gentle swirl for a couple of seconds to re-suspend a bit of it (shouldn't lacto activity be on the surface?), but I'm worried the pack of lacto could be bad. Is this possible?
I'm brewing tomorrow so I'm trying to figure out if I need to run to the LHBS and get something else in the morning.
What should the starter smell like? Just took a whiff and it is almost unpleasant. I wouldn't say it's a vomit like smell, but really funky. Like old shoes or garbage or something.
I'm now wondering if I should toss it and use something else (Good Belly, etc)? I'd hate to mess up the 5 gallons of beer - this is for a festival in 5 weeks!
I've tried searching about what a lacto starter should smell like, but couldn't find anything about this specific blend except one person who said it smelled pretty rotten for a couple of days but then smelled really lemony. This definitely isn't lemony, but it's only been 34 hours.
I just got done brewing about an hour ago and the wort is in a carboy at 94°F right now in the garage. It's already been pre-soured with lactic acid to 4.3 pH. I feel like I need to pitch something in it tonight - either the starter or something else.
What do y'all think?
What should the starter smell like? Just took a whiff and it is almost unpleasant. I wouldn't say it's a vomit like smell, but really funky. Like old shoes or garbage or something.
I'm now wondering if I should toss it and use something else (Good Belly, etc)? I'd hate to mess up the 5 gallons of beer - this is for a festival in 5 weeks!
I've tried searching about what a lacto starter should smell like, but couldn't find anything about this specific blend except one person who said it smelled pretty rotten for a couple of days but then smelled really lemony. This definitely isn't lemony, but it's only been 34 hours.
I just got done brewing about an hour ago and the wort is in a carboy at 94°F right now in the garage. It's already been pre-soured with lactic acid to 4.3 pH. I feel like I need to pitch something in it tonight - either the starter or something else.
What do y'all think?
What should the starter smell like? Just took a whiff and it is almost unpleasant. I wouldn't say it's a vomit like smell, but really funky. Like old shoes or garbage or something.
I'm now wondering if I should toss it and use something else (Good Belly, etc)? I'd hate to mess up the 5 gallons of beer - this is for a festival in 5 weeks!
I've tried searching about what a lacto starter should smell like, but couldn't find anything about this specific blend except one person who said it smelled pretty rotten for a couple of days but then smelled really lemony. This definitely isn't lemony, but it's only been 34 hours.
I just got done brewing about an hour ago and the wort is in a carboy at 94°F right now in the garage. It's already been pre-soured with lactic acid to 4.3 pH. I feel like I need to pitch something in it tonight - either the starter or something else.
What do y'all think?
A pH around 3.6 generally equates with a tartness appropriate for styles like Berliner Weisse or Gose. A pH around 3.3 will be strongly sour, on par with many young lambic style beers. Keep in mind that at a pH below 3.4 to 3.5, some strains of Saccharomyces will have difficulty producing a healthy fermentation.
key West it won't push him under 3 if he waits longer will it? I didn't realize letting it go might offer different profiles. I read of all the risks of not putting lacto in the right environment plus opportunistic infections and just figured I would take advantage of the quick souring and get my boil on.
Good call on planning to pitch more.... both of mine actually under attenuated. I was pitching dry but probably should have either hydrated or pitched 1.5 packets.... I got lazy even though I saw some lag in fermentation with the first batch and didn't hit my f.g.
If the pH hasn't dropped, then yes. It should be well on its way to being sour at 24 hours, especially pitched warm.I pitched my starter just under 120 degrees. I read above to chill to 90. Not much happened in the first 24. I thought below 120 was okay. Is it screwed?
You can't judge the sourness level by taste because the wort is too sweet.My trouble is that I don't have a meter. Trying to use strips. They have turned white, but I don't taste any sour tartness?
You can't judge the sourness level by taste because the wort is too sweet.
Strips are pretty unreliable.
Does it smell like bacteria?
In my old setup, I did mistakenly have this get up to 105F and it killed it off completely. I got no souring from that point on. I would say that 110F, from my experience, you’re done and not going to get anything from it unfortunately.Old thread I know. Wondering if anyone has pitched this a bit on the hot side and what results were? I pitched the 605 into wort at about 110°. Twelve hours later, no noticeable souring. I know the optimal temp rang is a high of 95°, which the wort is well below now.
Although, I’m not a biologist or a genius when it comes to yeast and bugs so I could very well be wrong.Old thread I know. Wondering if anyone has pitched this a bit on the hot side and what results were? I pitched the 605 into wort at about 110°. Twelve hours later, no noticeable souring. I know the optimal temp rang is a high of 95°, which the wort is well below now.
Thanks for the reply. It actually ended up working just fine. Had a nice sour wort right where I wanted it at about 48 hours and finished the brew with no issues. RDWHAHB is a philosophy I need to practice more!
Hi Ishaner,We haven't done a whole lot of experimentation with pitching rates at this point. You're not overpitching with a 1.75L starter though so no worries.
Check out this link for some information regarding lacto and starters.Hi Ishaner,
I am trying to get advice on how to propagate omega yeast lacto 605. I have a 2 homebrewer bag (150ml of lacto each) how can I make it grow to be able to pitch 150 liters of wort.
thank you!
Thank you so much for breaking this down time wise.I wouldn't open it. Every time you open it you let air in potentially funking up the batch. When I was tasting daily to determine when to pasteurize I noticed I would get some funk notes creeping in. Not enough to ruin the beer but not something you want either even if its subtle. Now I just leave it be 72 hours and roll with it from there. Ive noticed for myself 24 hours gets the acidity similar to an 1809. 48 hours is closer to lemonade. And 72 hours is sour, not puckering tongue frying sour but possibly still more than some want.
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