More nerdy science stuff- This time, Lacto!

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Message CLevar places 23 º 09:50 Sat 4/23/2016 Some more data: The Sacch used was a lager yeast taken from a FV in the middle of fermentation. I purposely underpitched, aiming for ~0.5 million cells/ml/deg P, and that didn’t seem to hurt the fermentation much at all and gave the Lacto a easy time. Interestingly, it seems like the addition of Sacch has ameliorated some of the dose response of the acidification to the IBU level seen with the pure culture. I’ll be wanting to repeat this again to make sure I’ve not buggered anything up. It’s also possible that the dose response came in the hours between 0 and 50: I only made up 500ml of each culture, and didn’t want to be taking too many samples. But I think next time I’ll make up a liter or two of the 30 IBU and test that more regularly.
Message Homer321 P beers 5359 º places 54 º 09:52 Sat 4/23/2016 This is way over my head and very cool that you share this info!
Message GarethYoung beers 1111 º places 27 º 14:49 Sat 4/23/2016 Originally posted by CLevar Some more data: The Sacch used was a lager yeast taken from a FV in the middle of fermentation. I purposely underpitched, aiming for ~0.5 million cells/ml/deg P, and that didn’t seem to hurt the fermentation much at all and gave the Lacto a easy time. Interestingly, it seems like the addition of Sacch has ameliorated some of the dose response of the acidification to the IBU level seen with the pure culture. I’ll be wanting to repeat this again to make sure I’ve not buggered anything up. It’s also possible that the dose response came in the hours between 0 and 50: I only made up 500ml of each culture, and didn’t want to be taking too many samples. But I think next time I’ll make up a liter or two of the 30 IBU and test that more regularly. Thanks for the update, Caleb, this is interesting. It looks like this strain is a keeper. Do you have any impressions about how proteolytic the strain is from the foam/mouthfeel?

Message CLevar places 23 º 15:14 Sat 4/23/2016 Originally posted by GarethYoung Originally posted by CLevar Some more data: The Sacch used was a lager yeast taken from a FV in the middle of fermentation. I purposely underpitched, aiming for ~0.5 million cells/ml/deg P, and that didn’t seem to hurt the fermentation much at all and gave the Lacto a easy time. Interestingly, it seems like the addition of Sacch has ameliorated some of the dose response of the acidification to the IBU level seen with the pure culture. I’ll be wanting to repeat this again to make sure I’ve not buggered anything up. It’s also possible that the dose response came in the hours between 0 and 50: I only made up 500ml of each culture, and didn’t want to be taking too many samples. But I think next time I’ll make up a liter or two of the 30 IBU and test that more regularly. Thanks for the update, Caleb, this is interesting. It looks like this strain is a keeper. Do you have any impressions about how proteolytic the strain is from the foam/mouthfeel? We’ve used it in a ton of different kettle sours. I’ve not noticed any substantial head retention loss, but I haven’t tested it it any meaningful way
Message GarethYoung beers 1111 º places 27 º 16:12 Sat 4/23/2016 Originally posted by CLevar We’ve used it in a ton of different kettle sours. I’ve not noticed any substantial head retention loss, but I haven’t tested it it any meaningful way Cool beans. Do you have the means to test protein levels? Proteolysis is the aspect of lacto fermentation I’m most interested in right now, but there’s basically nothing article-wise about it in the context of brewing. A few articles about milk-related stuff and that’s about it.
Message CLevar places 23 º 16:48 Sat 4/23/2016 I’m not sure the best way to test. Perhaps make casein plates and spot culture? Clearing would indicate proteolytic activity, but I’m not sure at what level it’s relevant to beer.
Message GarethYoung beers 1111 º places 27 º 18:03 Sat 4/23/2016 Originally posted by CLevar I’m not sure the best way to test. Perhaps make casein plates and spot culture? Clearing would indicate proteolytic activity, but I’m not sure at what level it’s relevant to beer. Yeah, I’m not sure either, to be honest. Some level of proteolysis is inevitable. Maybe just as you suggest but comparatively with some other, more studied strains. There are other complicating factors too though e.g. certain strains of delbruekii are less proteolytic but prefer higher temperatures (at which whatever enzymes are there will be more active) than other, more proteolytic strains, like the common plantarum strains.

Message michcam8 beers 592 º places 34 º 18:40 Sat 4/23/2016 Admins, can you please move this to OTL?
Message CLevar places 23 º 22:12 Sat 4/23/2016 Originally posted by michcam8 Admins, can you please move this to OTL? WS;SP
Message CLevar places 23 º 18:33 Wed 4/27/2016 Just had the kettle drop from 4.7 to 3.3 in 5 hours and 15 minutes. Not bad, Lacto

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