Editing Sour beer
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Rationale for the calcium carbonate:<br /> | Rationale for the calcium carbonate:<br /> | ||
Lacto growth is inhibited by low/acidic pH. Calcium carbonate (a base) neutralizes the lactic acid and thereby helps maintain a high pH, increasing growth and yielding a much higher cell count.<ref name="Peyer">Peyer LC, Bellut K, Lynch KM. [https://onlinelibrary.wiley.com/doi/full/10.1002/jib.447 Impact of buffering capacity on the acidification of wort by brewing‐relevant lactic acid bacteria.] ''J Inst Brew.'' 2017;123(4):497–505.</ref><ref>Aeschlimann S. [https://eurekabrewing.wordpress.com/2015/05/18/evaluate-starter-media-to-propagate-lactobacillus-sp/ Evaluate starter media to propagate Lactobacillus sp.] Eureka Brewing blog. May 2015. Accessed 2020.</ref><ref name="Miller"/><ref name="sui"/> | Lacto growth is inhibited by low/acidic pH. Calcium carbonate (a base) neutralizes the lactic acid and thereby helps maintain a high pH, increasing growth and yielding a much higher cell count.<ref name="Peyer">Peyer LC, Bellut K, Lynch KM. [https://onlinelibrary.wiley.com/doi/full/10.1002/jib.447 Impact of buffering capacity on the acidification of wort by brewing‐relevant lactic acid bacteria.] ''J Inst Brew.'' 2017;123(4):497–505.</ref><ref>Aeschlimann, S. [https://eurekabrewing.wordpress.com/2015/05/18/evaluate-starter-media-to-propagate-lactobacillus-sp/ Evaluate starter media to propagate Lactobacillus sp.] Eureka Brewing blog. May 2015. Accessed 2020.</ref><ref name="Miller"/><ref name="sui"/> | ||
The Lacto does not form a [[krausen]] like yeast does, but you may see some slight bubbling caused by the acid-base reaction. You will know the Lacto is alive if the starter is cloudy and has an aroma sort of like yogurt or iced tea (not just normal wort aroma in any case). | The Lacto does not form a [[krausen]] like yeast does, but you may see some slight bubbling caused by the acid-base reaction. You will know the Lacto is alive if the starter is cloudy and has an aroma sort of like yogurt or iced tea (not just normal wort aroma in any case). |