Separate gear for brewing with lacto bacillus?

Systems, Gear, & DIY
1

I’m going to try brewing the Cherry Weisse from the HBA members area. It uses OYL-605 which is a lacto bacillus which is bacteria right? I use plastic buckets as fermenters so probably going to spend the $15 and get a separate bucket for this batch and then keep it away from my other stuff. I’m really wondering about keeping it on a picnic tap too and not putting it through the regular lines of my keezer. Anything else I should consider?

2

I use the same equipment, even buckets

3

Well, now I just feel silly.
Do you do anything special for cleanup, or just the regular PBW, rinse and dry?

4

My regular routine of Craftmeister ABW

5

If it’s a kettle-soured beer then you might kill the lacto with heat after its done the souring.  This is how I’ve done weiss beers before- sour the wort in a warm kettle then pasteurize, transfer to a fermenter and pitch some ale yeast to finish the fermentation.  I don’t use separate stuff for this method.

6

Thanks. Keeping the bacteria on the hot side makes a lot of sense. This recipe pitches the “bugs” into the ferementer so I’ll probably just get another bucket for it. Next time around I’ll look for a recipe that does the souring on the hot side.

Noted! Thanks!

7

I sour my wort in a corny and then give it a brief boil and then ferment with yeast.  The hot wort goes directly from my tun into the keg, where it cools. The lacto is added after the wort is cool enough.  Do monitor your wort pH and don’t oversour it.  I’ve done that.

My lacto culture never comes near my fermenter or cold-side components.

8

Hmm. Good thought. the recipe doesn’t mention anything about a given pH level before racking. Just says “…pitch the yeast and bugs. Allow primary fermentation to reach completion and then transfer to a secondary…”

Google says most sours are at a pH somewhere between 3 and 3.5 so just rack to secondary once that is hit?  Hopefully that’s AFTER fermentation is finished.

9

Also from what I have read, that Latcobacillis is killed at temperatures of 180 degrees F and above.  So you should be OK with kettle souring and then finishing it with a normal boil and hop additions.  Just make sure to purge the vessel you are using for souring with some CO2 to prevent contamination by acetobacter.