{"id":2535,"date":"2021-03-19T14:10:25","date_gmt":"2021-03-19T19:10:25","guid":{"rendered":"http:\/\/suigenerisbrewing.com\/?p=2535"},"modified":"2021-03-19T14:10:27","modified_gmt":"2021-03-19T19:10:27","slug":"lactic-yeast-throwdown","status":"publish","type":"post","link":"https:\/\/suigenerisbrewing.com\/index.php\/2021\/03\/19\/lactic-yeast-throwdown\/","title":{"rendered":"Lactic Yeast Throwdown"},"content":{"rendered":"\n

Over the past couple of months I’ve been doing a deep dive into the biology and fermentation characteristics of two lactic acid producing yeast (hereafter called “lactic yeasts”). The first of these, Philly Sour, is a strain of Lachancea thermotolerans<\/em> isolated in Philadelphia. While it is a bit harder to work with than conventional brewing yeast, it is an interesting strain that is useable in the brewery (Post 1<\/a> | Post 2<\/a>). The second is Sourvisiae, a genetically modified yeast<\/a>. Both strains are notable for producing lactic acid, allowing for single-organism quick sours. But they are otherwise quite different from each other.<\/p>\n\n\n\n

In this post I am doing a split-fermentation batch of beer, fermenting half with Philly Sour, and the other half with Sourvisiae. This is a variation on a quick sour that I brew once or twice a year, but because I’m not using Lactobacillus<\/em> in this beer, I’m moving half the dryhop charge to a whirlpool addition.<\/p>\n\n\n\n

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Caveat Emptor<\/h3>\n\n\n\n

Below you will see that I have a clear preference. I want to state up-front that this preference is specific to this recipe and should not be taken as an “x is good, y is bad” type of conclusion. These are very different yeasts, and each has recipes in which they will shine, and recipes in which they will not.<\/p>\n\n\n\n

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Lactic Yeast Throwdown – Recipe & Brewing<\/h3>\n\n\n\n

Ingredients<\/em><\/p>\n\n\n\n

Weight<\/th>Ingredient<\/th>%\/IBU<\/th><\/tr><\/thead>
2.50 kg<\/td>Pilsner Malt<\/td>43 %<\/td><\/tr>
2.70 kg<\/td>Wheat Malt<\/td>47 %<\/td><\/tr>
0.45 kg<\/td>Flaked Oats<\/td>7.9 %<\/td><\/tr>
0.10 kg<\/td>Rice Hulls<\/td>1.7 %<\/td><\/tr>
28 g<\/td>Mosaic (12.25 %), 20 min whirlpool<\/td>10.3 IBU<\/td><\/tr>
28 g<\/td>Motueka (7.00 %), 20 min whirlpool<\/td>5.9 IBU<\/td><\/tr>
28 g<\/td>Mosaic (12.25 %), 3 day dryhop<\/td>—<\/td><\/tr>
28 g<\/td>Motueka (7.00 %), 3 day dryhop<\/td>—<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Water was adjusted to have 120 PPM Chloride, with a sulfate:chloride ratio of ~1:3. Grain was mashed at 65.2 C (~149F) for 60 minutes and then sparged to collect ~27L of wort.<\/p>\n\n\n\n

The wort was brought to a boil, and the heat immediately killed. Once the kettle had cooled to 90C (195F), 28 g (~1 oz) each of Mosaic and Motueka were added and whirlpooled for 20 minutes. The beer was then chilled, split into two 12-liter fermenters, and starters of Philly Sour and Sourvisiae pitched.<\/p>\n\n\n\n

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A post shared by Sui Generis Brewing (@suigenerisbrewing)<\/a><\/p><\/div><\/blockquote>