Hmmm, interesting
I think I’ll just let it do its thing for a couple more weeks, maybe three, then see what I have. Worse case scenario I can move it to the wild closet and pitch brett lambicus and let it bottom out over a few months.
Also, IIRC Lactic acid is more dense than water. Therefore you are looking at a higher FG than you would get if this was fully attenuated. You are probably mostly done with fermentation.
That’s sure possible. Lots of new stuff to learn here. Time will tell
I went back and relistened to Chris Caudills speech again. No info on if 5335 produces alcohol but he does say that it doesn’t eat up much sugar. So, at this point I’m not sure what’s going on. I suppose that it’s possible that the 1332 chewed it down that quick maybe but it seems like there would be some visible activity. Anyway, I plan to let it ride for two more weeks and test again. If it finishes above 1.008 I’m going to pitch Brett lambicus and age it a few months.
Took a peek today. I have Speidel 30Ls so they have the huge air locks. The airlock isnt moving, at least not often enough for me to see without staring all day, but there is some bubbly froth in the air lock, so clearly its still working away slow and steady.
Those Spiedels are deceiving - the airlock having bubbles is a good sign. I often get minimal to no movement of the top with those, but I am typically doing a lager with my 60l’s.
Keep posting as you progress on this project. It sounds like a great beer.
FG hasn’t changed. Sourness is coming on. Tasty already.
I think I will let it ride a couple more weeks then pitch bret lambicus. Shoot for bottling in about four to six months.
WY 5335 lacto strain does NOT produce alcohol and is a moderate lactic acid producer. Oxygen can slow down its growth rate and impede lactic acid production. This strain produces lactic acid and carbon dioxide but no alcohol, unfortunately. That was why I was psyched when they release their latest pc L. Brevis strain which does produce alcohol.
So, no stirplate when starting 5335?
this is good to know. I have been thinking of brewing some non-alcoholic ‘soda’ for friends and relatives who don’t dig the booze but I wanted sparkle too.
Are you sure it doesn’t produce alcohol? I know that it is not supposed to produce alcohol, but I have my own experience with it.
I have used it before in a 1.036 O.G. Berliner Weisse. It took it down to 1.016 in about 5 days and then I pitched the yeast. That went down to 1.005. If the Lacto didn’t produce alcohol then the beer should have had only 1.4% abv, assuming the yeast ate all the sugar that was left over. This beer was definitely light, but it seemed to have more alcohol in it than 1.4%
How do you mean it seemed to be have more than 1.4%? taste? Effect? Generally I don’t really taste any alcohol in a beer much under 5-6%. a strong lactic component can have a big taste impact though.
Yeah, I am referring to the effect of the alcohol. I could have a couple of pints and it felt like I had a couple of pints of a low alcohol beer, but not 1.4% low. I guess it could have been in my head, though.
The next time I do a 5335 only I will give the fermentor a breath test. If its all zeros then 5335 doesn’t make alc. I took a sample off a normal 5% beer in the fermentor once and it was so high I thought it would mess up my pbt. So it would be sensitive enough to detect even tiny fractions of alc.
Update:
I piched brett lambicus no starter on october 8 or 9. I think gravity was about 1.012 at that point. Its been sitting at 65º along side a Scottish. Gravity today is about 1.006, its got a little brett dusty pelical, its crystal clear and effervescent. Its got a brett lambicus “cherry pie-farmhouse” nose. It starts sweet but immediately goes to the cherry pie farmhouse thing then the lactic kicks in and hits the saliva gland trigger. Finishes bone dry. This ought to be a dandy. I didn’t get and acetic either. I bumped it to 70º because my Scottish is about 2 plato from done. I’ll let them go another ten days and see what I have. I’ll need to get 5 gallons worth of champagne bottles and a corker this weekend.
looks tasty. I was just thinking last night that it’s time to bottle my cherry solera project round two.
Many of the homebrew shops carry champagne style bottles that accept regular 26mm caps. Don’t be afraid to use those over buying a corker (unless you want the corker). I have bottles of brett beer that are hardcore gushers that have been in those bottles for 3.5 years and the caps are just fine.
Yeah Jim,
No stir plate with the 5335 as this will slow down its growth rate. The information I provided on this strain was from an email transaction with Wyeast I read on another trusted forum. The WL lacto strain DOES produce alcohol and maybe Wyeast will continue to put out their new Brevis strain if people bitch enough to them…
Ya, dave Logsdon uses them at Logsdon Farmhouse and dips them in bee’s wax like some wine makers use regular sealing wax. I’ll have to consider the caps instead of cork n cage.