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Co-pitching all of the microbes to begin with, including the primary ''Saccharomyces'' culture, can produce different results than staggering the pitches of individual species over time. For example, many brewers pitch a single mixed culture that contains ale yeast, ''Brettanomyces'', and lactic acid bacteria. Other brewers, such as Vinnie Cilurzo at Russian River, prefer to pitch their ale yeast first, and then pitch ''Brettanomyces'' and/or lactic acid bacteria after the primary fermentation <ref>Tonsmeire, Michael. "American Sour Beers: InnovativeTechniques for Mixed Fermentations". Brewers Publications. 2014. Pgs 100-101.</ref>. See this [http://brulosophy.com/2018/05/14/mixed-fermentation-combined-vs-staggered-microbe-pitch-exbeeriment-results/ Brulosophy experiment comparing co-pitching versus staggered pitching] (note that oxygen exposure during the staggered pitch and other variables in this experiment could account for some of the differences between the two beers) <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2093241697370700/?comment_id=2093637253997811&comment_tracking=%7B%22tn%22%3A%22R%22%7D Dan Pixley and Zach Taggart. Milk The Funk Facebook thread on the "MIXED FERMENTATION: COMBINED VS. STAGGERED MICROBE PITCH" blog post. 05/14/2018.]</ref>.
It is not unusual to see a slight rise in pH during the secondary or aging phases. For example, Santeri Tenhovirta's in his masters thesis he measured the pH of several species of ''Lactobacillus'' that were pitched into wort for 2 days, followed by US-05. Tenhovirta reported a slight pH rise of about 0.3 from day 150 until day 300-330. According to Kunze and Bamforth, an increase in pH towards the end of fermentation or aging could be caused by yeast autolysis <ref name="Tenhovirta_masters">[https://helda.helsinki.fi/handle/10138/303018 The Effects of Lactic Acid Bacteria Species on Properties of Sour Beer. Santeri Tenhovirta; master thesis in Food Science from the University of Helsinki. 2019.]</ref><ref>Bamforth, CW. 2001. pH in brewing: An overview. Master Brewers Association of the Americas Technical Quarterly 38(1):1-9.</ref>.
====Aging====