Re: Lacto Speed and PH
Thanks for all the responses!
I really need to rush out and get some new and lower PH strips as mine stop at 3.8 and I'm already below the bottom of the scale on those.
I took a small taste and I'm definitely getting a lot of the belgian wheat flavor but not much noticeable sour; I also found that there's something wrong with the readings from my ATC 800+ right now and it's reading much higher than the actual temps so I think I may have fermented this much closer to normal ale temps than I think I did. I'm trying to track down a new glass thermometer to calibrate it as I recently broke mine.
The Porter that I'm blending it with originally had about 20 IBUs, but it's been 6 months since it was brewed so I'm hoping that it's lower now and the lacto will keep doing their job in spite of the IBUs. (Next time I will definitely brew a specific "no IBUs" porter just for the aged portion.)
In WildBrews Jeff Sparrows says that Lacto Delbruckii is quite affected by IBUs and then says/hints that other strains are not impacted by hop oils/acids as much but then never mentions specific strains of Lacto that have this property..
I'm hoping that by slowly introducing more and more of the porter to the starter that the Lacto won't be "shocked" by the sudden increase in IBUs (plus the IBUs of the total solution will be much less as I'm essentially blending the porter with the starter early on).
Only time will tell.
Sl8w, I'm willing to wait this one out for a while if I have to, it will probably be 2-3 months before I will have the chance to brew the "young" porter anyway as I've got 2 brews in the queue ahead of this one.
-I'm willing to wait for some of the Brett character to show up because it's SOO important in a historically accurate Industrial Revolution-era porter. (I'm really hoping it's the 2-4 month time period and not 6-12 months, though.)