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Thread: Using EM1 to kettle sour

  1. #1
    Join Date
    Oct 2018
    Location
    Los Angeles, California
    Posts
    8

    Using EM1 to kettle sour

    We keep a bunch of EM1 on hand at the brewery to inoculate our grain before we send it to the farm so it doesn't turn. Has anyone ever tried using this as their Lacto pitch for a kettle sour? Here are the ingredients: Lactobacillus plantarum, Lactobacillus casei, Lactobacillus fermentum, Lactobacillus delbrueckii, Bacillus subtilis, Saccharomyces cerevisiae, Rhodopseudomonas palustris

    I know it's a little left field, but the Lacto pitches can be rather expensive and we have so much of this on hand. Going to try a tiny test batch at home. Thanks!

  2. #2
    Join Date
    Apr 2014
    Location
    AUS
    Posts
    155
    I cant speak for Bacillus subtilis and Rhodopseudomonas palustris, but if you would use this in a kettle sour you would see fermentation happening during souring due to the Saccharomyces cerevisiae.

    Just get the Lallemand Sour Pitch and repitch it for a few generations to make it even more cost effective.

    Cheers

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