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GHW
Hello RPh_guy
i think you might be responsible for the rainbow coloured beers currently conditioning in my attic, that I’m hoping turn out to be amazing.
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Clibit
RPh_guy wrote:


Yes sir, and thank you both for the welcome.


Have you tried the Philly Sour?
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RPh_guy
Clibit wrote:


Have you tried the Philly Sour?

No, I haven't. The ester profile sounds interesting though.
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Pesho77

 Welcome to the group 

 Pesh
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EspeciallyBitter
Welcome, RPh_guy. 👋

I'm not really into sour beers generally, although I've had some excellent ones, but I'm intrigued by the co-pitching method and might give it a go one day. I think you'll have a lot to add to this forum.
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bigmack
RPh_guy wrote:

No, I haven't. The ester profile sounds interesting though.


Welcome to the forum!!

I've managed to order up a packet of the Philly so looking forward to trying it out fairly soon. I couldn't buy Helvetica or Sour pitch as they'd both sold out.
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RPh_guy
FYI there are L plantarum probiotic cultures available through Amazon UK.

This one's somewhat reasonably priced:
https://www.amazon.co.uk/Quest-L-Plantarum-45-Capsules/dp/B005DE6N86/

This is what I use (I get it from local stores though, a lot less expensive):
https://www.amazon.co.uk/Renew-Life-Ultimate-Flora-Billion/dp/B071PBHV89/
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EspeciallyBitter
I came across an old Sui Generis post about microorganisms to watch out for in probiotic mixes. The short of it is:

🙂 All good:
  • Lactobacillus spp. – all good

😐 Doesn't matter if they're there or not:
  • Bifidobacteria sp.
  • Streptococcus thermophilus
  • Leuconostoc sp.

😕 Maybe avoid, as can cause problems:
  • Saccharomyces spp. (e.g., Saccharomyces boulardii)
– The issue is they will compete with the lactobacilli for sugars to ferment, possibly reducing the degree of acidification.
– A secondary issue is if sugar is converted to alcohol, pre-acidified wort will have some sugar converted to alcohol that you will subsequently evaporate off when pasteurising the wort prior to pitching your brewer's yeast. I guess this isn't an problem if co-pitching and, who knows, the S. boulardii may add some interesting character to your beer (or it may have the crap kicked out of it by the brewer's yeast and do nothing).

😧 AVOID ALWAYS:
  • Clostridium sp. – unless you like beer that tastes like puke.
  • Enterococcus faecium – unless you like beer that, literally, tastes like sh*t. Sui Generis also says the smell comes from bioactive amines that "some people are severely allergic to."
  • Bacillus sp. – e.g., B. ereus, B. clausii and B. pumilus
  • Probiotic mixes with added enzymes, including amylases and proteases – these will kill the body and head of your beer.
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RPh_guy
I came across an old Sui Generis post about microorganisms to watch out for in probiotic mixes. [...]

😧 AVOID ALWAYS:
  • Clostridium sp. – unless you like beer that tastes like puke.
  • Enterococcus faecium – unless you like beer that, literally, tastes like sh*t. Sui Generis also says the smell comes from bioactive amines that "some people are severely allergic to."
  • Bacillus sp. – e.g., B. ereus, B. clausii and B. pumilus
  • Probiotic mixes with added enzymes, including amylases and proteases – these will kill the body and head of your beer.

Yeah, probably shouldn't use this:

http://www.bayho.com/p/370026.html
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