tag:blogger.com,1999:blog-7406628831189172999.post8899974749353580046..comments2024-03-20T02:08:41.319-07:00Comments on Ryan Brews: 100% Lacto Fermented AleRyanhttp://www.blogger.com/profile/10954352851798916893noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-7406628831189172999.post-37505703676329617892014-12-11T20:19:35.550-08:002014-12-11T20:19:35.550-08:00I have a wine barrel full of wheat beer with WY La...I have a wine barrel full of wheat beer with WY Lacto brevis. I brewed it in early October, so it has been almost two months. Fermentation started between 80 and 90 F. The first gravity reading indicates that it's down to about 1.5 Plato. I get a nice tartness and a light peach, lemon and green apple flavor profile right now. It has a little bite to it right now, almost acetic, that I'm hoping mellows out. All said and done I'm pretty happy with how it has attenuated and the flavor profile.Brandonhttps://www.blogger.com/profile/01825275661668749454noreply@blogger.comtag:blogger.com,1999:blog-7406628831189172999.post-40327451550356800022014-11-29T12:24:39.957-08:002014-11-29T12:24:39.957-08:00Jeffrey - I know this followup is a bit late, but ...Jeffrey - I know this followup is a bit late, but I just racked this beer to a keg albeit accidentally. The FG was 1004, which surprised me a bit<br /><br />It was nicely tart and fruity (peachy?) with a slight spice<br /><br />I was originally planning on aging this till the spring and splitting it between raspberries and another fruit, now that its in the keg I might add some fruit now and be drinking mid-JanuaryRyanhttps://www.blogger.com/profile/10954352851798916893noreply@blogger.comtag:blogger.com,1999:blog-7406628831189172999.post-91737931351685771712014-10-22T13:15:29.822-07:002014-10-22T13:15:29.822-07:00Ryan,
We just experimented with something similar....Ryan,<br />We just experimented with something similar. We fermented the beer in the mid 70s and are about 2 wks in and the pH is only around 3.9. We have gotten a pretty good gravity drop, but strangely the 2 identical batches have gravities of 1.012 and 1.020 with the same pH. The taste and flavor are pretty nice, they both have a mild Belgian spice phenolic. I'm curious to hear your results.Jeffrey Cranehttps://www.blogger.com/profile/01520169652639837640noreply@blogger.comtag:blogger.com,1999:blog-7406628831189172999.post-3824076449372099582014-10-11T16:00:00.931-07:002014-10-11T16:00:00.931-07:00I actually did not know that! Learning is fun! L...I actually did not know that! Learning is fun! Looking forward to your results. Cheers!Anonymoushttps://www.blogger.com/profile/08407308359032799733noreply@blogger.comtag:blogger.com,1999:blog-7406628831189172999.post-4258832329017719152014-10-11T09:57:39.866-07:002014-10-11T09:57:39.866-07:00Dan - I havent pulled a sample yet, though I plan ...Dan - I havent pulled a sample yet, though I plan on doing that soon. You have to remember that lactic bacteria when producing lactic acid wont drop the gravity like sacch will. Lactic acid has a much higher density that ethanol (1014) so eventhough they are eating up the sugars the gravity is slow to changeRyanhttps://www.blogger.com/profile/10954352851798916893noreply@blogger.comtag:blogger.com,1999:blog-7406628831189172999.post-76202691562544627832014-10-08T09:27:16.302-07:002014-10-08T09:27:16.302-07:00I didn't realize that the Wyest brevis could p...I didn't realize that the Wyest brevis could produce alcohol. I recently used it in a sour brown ale. I used one pack and pitched it into the wort at 90F for 5 days. There was a short, visually subtle fermentation during that time. The pH got down to 3.6, but the gravity didn't change much. I am curious what the gravity got down to for yours after 2 months?Anonymoushttps://www.blogger.com/profile/08407308359032799733noreply@blogger.com