Berliner Weisse Question - Page 2

Fritobandito · 01-03-2012, 01:07 AM

That's what I was planning on doing, I just wasn't sure if it was going to be in vain. I'll give another few months and taste it again.

Fritobandito · 01-03-2012, 01:09 AM

Double post, oops.

BootsyFlanootsy · 01-03-2012, 01:11 AM

Honestly, if it were me... if after a few more months it hadn't soured enough for your likings I'd consider getting some maltodextrin, boiling it up a bit, and rack on top of that to give the bugs something to chew upon, that AND or consider adding a touch of bret C.

Fritobandito · 01-03-2012, 01:14 AM

Did you mean just add the maltodextrin, or add the brett with it also?

**Airborneguy** · 01-03-2012, 01:19 AM

Mine was no boil also, but I did a double decoction with the hops to an estimated 3 IBUs.

BootsyFlanootsy · 01-03-2012, 01:27 AM

I meant do either, or both! ( I'd recommend both, but that's just me),.

Fritobandito · 01-03-2012, 01:28 AM

Quote:

Originally Posted by BootsyFlanootsy

I meant do either, or both! ( I'd recommend both, but that's just me),.

I've never worked with maltodextrin before. Is there a certain amount I should add?

BootsyFlanootsy · 01-03-2012, 01:36 AM

I'd say a 2-3 ounces should set you on the road to funky town.

Fritobandito · 01-03-2012, 01:38 AM

Awesome. I will definitely try that if it doesn't get any more sour in a few months. Thanks!

Fritobandito · 01-03-2012, 03:33 AM

I'm starting to think I may have had the lacto too cool when I pitched it. If I throw the brew belt on it now, does anyone think that would help the lacto?