Sixbillionethans
Well-Known Member
I intended to use the dregs of a bottle of Jolly Pumpkin LaRoja in a Flanders Red (1.055 OG, 15 IBUs). I'm concerned I might have hosed up my lactobacillus population.
Here's what I did:
1. Pitched dregs of JP LaRoja into 800mL of 1.047 / 38 IBU* wort.
2. Starter totally finished out in 4 days with good apparent yeast growth (judged by visual inspection).
3. Poured off liquid, added 600ml of 1.040 / 0 IBU wort to starter. Fermentation complete after 2 days.
4. Since I had such a good yeast population, I simply pitched into primary fermenter after complete and settled.**
*I used a hopped starter to prevent unwanted infection, but I could have also prevented growth of lactobacillus.
**I know Jolly Pumpkin uses WLP550, so I realize that I did not need to culture the primary yeast. But it was free and came along with the bugs/dregs.
Here's my questions:
1. Did the usage of hops in my starter do anything to "harm" my lactobacillus? The presence of hops is used to prevent their growth.
2. Should I pitch a package of WY5335 Lactobacillus to assist in souring this beer?
3. Perhaps in general, does making a starter from a sour beer really do ANYTHING to assist in propagation of lacto, pedio, or brett? These are slow growing organisms? Does the starter help them at all?
Here's what I did:
1. Pitched dregs of JP LaRoja into 800mL of 1.047 / 38 IBU* wort.
2. Starter totally finished out in 4 days with good apparent yeast growth (judged by visual inspection).
3. Poured off liquid, added 600ml of 1.040 / 0 IBU wort to starter. Fermentation complete after 2 days.
4. Since I had such a good yeast population, I simply pitched into primary fermenter after complete and settled.**
*I used a hopped starter to prevent unwanted infection, but I could have also prevented growth of lactobacillus.
**I know Jolly Pumpkin uses WLP550, so I realize that I did not need to culture the primary yeast. But it was free and came along with the bugs/dregs.
Here's my questions:
1. Did the usage of hops in my starter do anything to "harm" my lactobacillus? The presence of hops is used to prevent their growth.
2. Should I pitch a package of WY5335 Lactobacillus to assist in souring this beer?
3. Perhaps in general, does making a starter from a sour beer really do ANYTHING to assist in propagation of lacto, pedio, or brett? These are slow growing organisms? Does the starter help them at all?