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Well the Omega strain took my 6 gallons of wort to pH 3.1 in just about 16.5 hours.
Quote from: johnnyb on July 19, 2015, 05:44:28 amWell the Omega strain took my 6 gallons of wort to pH 3.1 in just about 16.5 hours.I read a while back, I think on milk the funk, that brewers were using these probiotics to sour beers. I guess I'm just a bit freaked out by it. Makes me wonder how low they would eventually go. I understand the need for speed, but its not my need. Ive got time. I wonder sometimes if american sours are going to follow the IPA trend by going sourer and sourer.
Quote from: klickitat jim on July 19, 2015, 05:52:12 amQuote from: johnnyb on July 19, 2015, 05:44:28 amWell the Omega strain took my 6 gallons of wort to pH 3.1 in just about 16.5 hours.I read a while back, I think on milk the funk, that brewers were using these probiotics to sour beers. I guess I'm just a bit freaked out by it. Makes me wonder how low they would eventually go. I understand the need for speed, but its not my need. Ive got time. I wonder sometimes if american sours are going to follow the IPA trend by going sourer and sourer.This still has to ferment with yeast so I probably need to add some alkalinity in the boil to bring the pH back to 3.6 or so. Doing some research right now.But anyway I chose this blend for a bunch of reasons and speed wasn't really the primary reason.
Quote from: johnnyb on July 19, 2015, 06:04:49 amQuote from: klickitat jim on July 19, 2015, 05:52:12 amQuote from: johnnyb on July 19, 2015, 05:44:28 amWell the Omega strain took my 6 gallons of wort to pH 3.1 in just about 16.5 hours.I read a while back, I think on milk the funk, that brewers were using these probiotics to sour beers. I guess I'm just a bit freaked out by it. Makes me wonder how low they would eventually go. I understand the need for speed, but its not my need. Ive got time. I wonder sometimes if american sours are going to follow the IPA trend by going sourer and sourer.This still has to ferment with yeast so I probably need to add some alkalinity in the boil to bring the pH back to 3.6 or so. Doing some research right now.But anyway I chose this blend for a bunch of reasons and speed wasn't really the primary reason.Hopefully I didn't come off too snobby, I was more meaning to admit that I'm a bit of a scardy cat about using probiotics for souring. The snobbery part was more aimed at my imagining that some american sours seem to be shooting for max sourness kind of in the same way the 100+ IBU beers went. Thats fine and all, but I think there's something to be said about everything in its place, complexity, balance, and that certain I dont know what.
Just an update...gave up on my poor starter last week but it's been sitting in my (hot) garage for a week. Noticed yesterday there is a big white furry thing on the surface. I'm dumping this anyways but curious what it is.
Quote from: klickitat jim on July 19, 2015, 07:11:46 amQuote from: johnnyb on July 19, 2015, 06:04:49 amQuote from: klickitat jim on July 19, 2015, 05:52:12 amQuote from: johnnyb on July 19, 2015, 05:44:28 amWell the Omega strain took my 6 gallons of wort to pH 3.1 in just about 16.5 hours.I read a while back, I think on milk the funk, that brewers were using these probiotics to sour beers. I guess I'm just a bit freaked out by it. Makes me wonder how low they would eventually go. I understand the need for speed, but its not my need. Ive got time. I wonder sometimes if american sours are going to follow the IPA trend by going sourer and sourer.This still has to ferment with yeast so I probably need to add some alkalinity in the boil to bring the pH back to 3.6 or so. Doing some research right now.But anyway I chose this blend for a bunch of reasons and speed wasn't really the primary reason.Hopefully I didn't come off too snobby, I was more meaning to admit that I'm a bit of a scardy cat about using probiotics for souring. The snobbery part was more aimed at my imagining that some american sours seem to be shooting for max sourness kind of in the same way the 100+ IBU beers went. Thats fine and all, but I think there's something to be said about everything in its place, complexity, balance, and that certain I dont know what.No, not at all.But I used the Omega Labs blend and I'm not sure it's even a probiotic. There are two lacto strains in it, one is kind of traditional for souring beers and the other was isolated from pitching grain.
Quote from: johnnyb on July 19, 2015, 07:52:16 amQuote from: klickitat jim on July 19, 2015, 07:11:46 amQuote from: johnnyb on July 19, 2015, 06:04:49 amQuote from: klickitat jim on July 19, 2015, 05:52:12 amQuote from: johnnyb on July 19, 2015, 05:44:28 amWell the Omega strain took my 6 gallons of wort to pH 3.1 in just about 16.5 hours.I read a while back, I think on milk the funk, that brewers were using these probiotics to sour beers. I guess I'm just a bit freaked out by it. Makes me wonder how low they would eventually go. I understand the need for speed, but its not my need. Ive got time. I wonder sometimes if american sours are going to follow the IPA trend by going sourer and sourer.This still has to ferment with yeast so I probably need to add some alkalinity in the boil to bring the pH back to 3.6 or so. Doing some research right now.But anyway I chose this blend for a bunch of reasons and speed wasn't really the primary reason.Hopefully I didn't come off too snobby, I was more meaning to admit that I'm a bit of a scardy cat about using probiotics for souring. The snobbery part was more aimed at my imagining that some american sours seem to be shooting for max sourness kind of in the same way the 100+ IBU beers went. Thats fine and all, but I think there's something to be said about everything in its place, complexity, balance, and that certain I dont know what.No, not at all.But I used the Omega Labs blend and I'm not sure it's even a probiotic. There are two lacto strains in it, one is kind of traditional for souring beers and the other was isolated from pitching grain.This is what I was talking about. Brewers are cutting open these capsules and pitching the contents to wort. Quick and super low souring.