Membership questions? Log in issues? Email

Author Topic: Harvesting/Maintaining Lacto Culture  (Read 753 times)

Offline Carson B

  • Cellarman
  • **
  • Posts: 56
Harvesting/Maintaining Lacto Culture
« on: September 25, 2020, 12:59:11 pm »
I'm about to brew my first kettle sour, and I've gone all over the internet and can't quite find a direct answer to a few questions I have regarding Lacto starters. Yes, I've read Milk the Funk and Mad Fermentationist entries.

(1) I typically use the "Brulosophy" harvesting method with Sacc. Make a starter and harvest some off to use for the next starter, pitch the rest. Will this work with Lacto? Make a Lacto starter using DME, corn sugar, and yeast nutrient, and then save a little in a jar in the fridge for next time?

If not, (2) how often should I feed a Lacto culture for longer term storage? I've read all about what should go into the starter and what to feed it before pitching, but I can't seem to find how long Lacto lasts in starter wort in the fridge, i.e. how long I can save it.