Lactobacillus from a pill?

[GooberMcNutly]

I just relistened to Jamils Berliner Weisse episode. My LHBS doesn't have the Lacto strain from Wyeast and pretty much said that it would cost me about $25 to get it, all the custom shipping included.

But health food stores and pharmacies sell Lacobacillus pills for treatment of stomach aliments. Like here

Do you think that they would provide a pure, live strain of Lacto that would work to ferment the beer?

I know that I can use some grain, but run the risk of not getting what I want, or enough, or a bunch of other funky yeasts or bacterias. I don't really want to use live yogurt.

What says the panel?

[bj_braggot]

I don't see why not. I would make some kind of starter with a hand full of those pills and taste it to see is it's something you would want in a beer. I think it would be a long term worthwhile project.

Bob

If it doesn't work out you can eat the rest for good health.

[Brant]

I would grow up a few generations of it in wort and sample the beer from it to check for off flavors. If it tastes close to what you want then go ahead and try it. My guess is that it's not the same strain as brewers can use but with a couple of generations you can probably get it to do what you wan it to.

[GooberMcNutly]

Well, I picked up a bottle of lacto pills from the pharmacy. The kind that has to be refrigerated, you have to get it from the pharmacist, but no prescription is required.

I put two pills into a gallon of my BW recipe. Unfortunately, I had also put in some grain for souring as well. But I have a gallon of the same wort/grain as a side comparison, so I can do a taste test.

I am looking forward to finding out how well it works. I love lacto-sour beers and this would be a great way to add a dose of lacto if it works out.

[boobookittyfuk]

if time is on your hands, you can do what those dudes said. But, it will take you years to figure it out.

you could order lactobacillus from B3 or northernbrewer for much less money!

[ColdBraue]

There was an article in the newest BYO that was talking about a guy (a doctor/pharmacist) who brewed a beer with a prescription probiotic, that had lots of strains similar, if not including, lactobacillus, and the beer turned out just fine. So I think you're totally on the right path.

[GooberMcNutly]

The primary ferment has pretty much quieted down after 5 days. Ill be racking to secondary tonight or tomorrow. Ill be doing the sniff test.

Any idea of the lower temp limit on keeping Lacobacillus happy and working? 60? I want to give the lacto at least a month to get sour before bottling for competition.