lactobacillus

I am a new brewer and I have finished three beers and have a fourth in primary fermentation now. All of them tasted great before I bottled and primed, but when I open them two weeks later they’re mostly flat and sour. After the first one I figured I wasn’t sanitizing carefully enough so I...

Thought I would try my hand at collecting some wild yeast from a pear off of my pear tree. Am completely new to this and to wild yeast...now am going to be "that guy" do I have an infection or is this a type of lacto that I collected? I dont smell anything funky or off, it smells tart and citrus...

Can someone help me out please, I’m trying to do some math. I know most yeast packets say “contains 100 billion yeast cells” but how much bacteria is in this. I can’t figure out what it says. I plan on doing a sour and wanted to compare the numbers to other options. I’m trying to do the math of...

Kettle soured beer at the end of fermentation. Came to look at it before cold crashing and found this. Wtf am I looking at? Process: created my wort. Soured down to 3.1ph before boiling off and transferring to fermenter. US05 yeast to ferment. Found it like this. I started my cold crash and...

Not really wild or lambic, but this seemed to be the best place for this. Brewing a sour IPA. Recipe is: Batch Size: 20.8 liters (5.5 gallons) OG: 1.067 | FG: 1.009 | ABV: 7.49% | IBU : 22.55 | SRM : 6 FERMENTABLES: 1.8 kg - Pale Wheat Malt (33%) 0.9 kg - Rye Malt (16.5%) 2.75 kg - Low...

Tried to make my own recipe for the first time: a gose using Goodbelly with lactobacillus to kettle sour it. Let it sour in the kettle for a few days and then transitioned it to the fermenter. After a couple weeks, added some lime peel and still looked good, but didn't yet have enough flavor. 1...

I decided to make a fruited cider before leaving the country for 2 weeks and came back to an empty airlock & some wild bugs! This is my first infected batch so seeing pellicle this close made me a little queasy, but I love the picture that came from it. I am assuming it is either lacto or brett...

This is a pretty simple brew I did with a bud over the weekend. Haven't brewed in awhile and need to get back into the swing of things. I am posting mainly because I have not seen a lot regarding anecdotal experience with WLP 648 (Brett brux trois vrai). Simple sour grainbill 60/40 White Wheat...

Sour and Funky Mead Making Pt IV: Berliner Style Meads Previous Parts can be found here: Part 1: Lambic Mead making https://www.homebrewtalk.com/lambic-sour-and-funky-mead-making-pt-1.html Part 2: Adding Fruit https://www.homebrewtalk.com/lambic-sour-and-funky-mead-making-pt-2.html Part 3...

The Greater Culture: Cheese Making Basics Over my years as a home brewer, I've found that both myself and many others in the hobby have an insatiable desire to make things themselves. It comes from the deepest part of our genes. It's in our blood and bones. We all were driven to make things with...

If you missed Part one, it can be found here https://www.homebrewtalk.com/lambic-s...king-pt-1.html So, last time we left off with a traditional Lambic mead (just honey, water, and maltodextrin). It makes a great mead, but what happens when you want to add some more character by adding fruit...

I've began to compile the things I know on alternative fermentations in mead making. And by that, I mean meads infected with the likes of brettanomyces, lactobacillus, and pediococcus. I'll continue to add more parts as my findings and experiments continue. Why make lambic meads? As many are...

This has become a staple beer at my house. It's loved by non-beer drinkers, lager drinkers and craft beer drinkers. Kegs go faster than anything else I make. This is really simple, using the co-pitching method (sacch and lacto go into the ferment at the same time) which is easier than kettle...

Did a kettle sour for the first time. Boiled it for 20 min before pitching lactobacillus plantarum and kept it at 100F for 2 days. When I opened the kettle I noticed a pellicule and some people ask me if there's was brett and no. I taste like a sour and no taste of brett. Is the pellicule normal...

Pre-ordered this the other day without much research beforehand: https://bootlegbiology.com/product/mtf-funk-island-mega-blend/ I've used their Mad Fermentationist Saison Blend, Funk Weapon 2, and Funk Weapon 3 and have been very happy with them, but wanted some opinions on this one. From...

Hey all- new to the site but I've been homebrewing for a bit now, from Tel Aviv if you ever want good beer around here, come say hi! My question is this: I mostly followed this guy's post on how to capture wild yeast. mutedog.beer/blog/how-to-harvest-wild-yeast/ We have a huge outdoor market...

Hi, I'm going to brew my first ever Berliner Weisse soon. I've gone through different methods available for souring it properly. So far the most promising for me seemed tossing neutral yeast together with bacteria to chilled wort, but it bugs me (pun here!) that acidic profile of the beer would...

Was planning on brewing a gose...this is my second time kettle-souring; first time went great. This time I accidentally skipped the step of bringing the wort to a boil after mashing/sparging, which I think is where my trouble began. Mashed at 150, sparged at 175, collected 7.2gal of wort in my...

so this is my second sour beer attempt, (using my sour beer only equipment!) Making a 5 gal Berliner Weisse 4 lbs Pilsen 3 lbs American wheat Mashed at 150 for 60 mins Boiled 15 mins 1 oz Hellertau hops Cooled to 120 pitched 2 vials of White labs Lactobacillus Delbreukii Racked to glass...

Hello! I am attempting my first berliner weisse with souring in primary. I am using WLP672 L Brevis and currently have the carboy in the fermentation chamber incubating at 90F for a couple days to give it a head start. My question is about the effects or significance an aerated wort may have...