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Step 11Dusty or Cloudy
The dusty sediment building up at the bottom could be Acetobacter, Lactobacillus, or Yeast.
It's probably a mix of those.
It seems to correspond more with the "straight" sour taste of lactic acid than the "boingy" sour taste of acetic acid.
I try not to transfer this sediment between batches. The flavor seems to be best if these species have to regenerate from the mother. Mostly I look for the tentacles in the previous step, and pay attention to what conditions favor those. Don't let your brew get warm, that favors the sour critters in this sediment rather than the tasty tentacles.
I must have been hasty and transferred this sediment. The bulk of the liquid is clear, not cloudy, so it's a few days away from bottling at least and I wouldn't expect this much sediment from liquid this clear.
It's probably a mix of those.
It seems to correspond more with the "straight" sour taste of lactic acid than the "boingy" sour taste of acetic acid.
I try not to transfer this sediment between batches. The flavor seems to be best if these species have to regenerate from the mother. Mostly I look for the tentacles in the previous step, and pay attention to what conditions favor those. Don't let your brew get warm, that favors the sour critters in this sediment rather than the tasty tentacles.
I must have been hasty and transferred this sediment. The bulk of the liquid is clear, not cloudy, so it's a few days away from bottling at least and I wouldn't expect this much sediment from liquid this clear.
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