Changes

===Tips From MTF===

====The Rare Barrel====

"We just performed an interesting experiment at The Rare Barrel with pedio. Jay, our head brewer and blender, wanted a more acidic beer that we could use as a blending component while also growing up our diminishing pedio culture. So we racked 2 oak barrels of gold fermented with [[Brettanomyces|Brettanomyces claussenii]] and White Labs ''Pediococcus damnosus'' (WLP661) into one of our 30 bbl batches of 12*p gold wort that had been acidified to about 4.5 pH in the kettle using lactic acid (our first hot side experiment!). No oxygen, really wanted to encourage the bacteria. Within 10 days the pH was 3.6 and the gravity 10.7. We were all surprised how quickly the pedio was working. We eventually racked a "splash" of fermenting gold with BSI Brett D and BSI Lacto D to drop the gravity. The beer had a bright acidity quickly and I was surprised at how well rounded the flavors were when we racked into barrels after a month in the fermenting vessel.

This might be a little harder to do at home, but I think there's potential for interesting results. ''Pediococcus'' shines long term traditionally so I agree with the posts above, if you're going for quick acidity I'd go lacto, but I plan on playing around with early ''Pediococcus'' fermentations at home." - Mike Makris from The Rare Barrel <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1041019779259569/?comment_id=1041073789254168&offset=0&total_comments=8 Conversation with Mike Makris on Milk The Funk.]</ref>.

''Pediococcus'' has a reputation for being a "slow worker", meaning that it produces acidity overtime. Staff at The Rare Barrel noticed that pitching on second generations of White Labs WLP661 ''Pediococcus'' might help the ''Pediococcus'' produce acidity very quickly <ref name="SourHour29">[http://www.thebrewingnetwork.com/the-sour-hour-episode-29/ The Sour Hour Episode 29 on The Brewing Network, interview with The Rare Barrel staff. 02/19/2016.]</ref> (~19 minutes in). They speculate that oxygen exposure might inhibit acid production with the White Labs WLP661 ''P. damnosus'' strain, however this is purely speculative and anecdotal <ref name="SourHour29"></ref> (~32 minutes in).

==Metabolism==