elproducto

Recipes 

I'm doing my first Berliner Weiss.. and I'm going to attempt a sour mash, as I don' thave access to the commercial Lacto.

Does it matter if the grain I use to sour mash is milled or not?


Also.. should I pitch the sour mash prior to my ale yeast?

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Fall Line Brewing Company

http://www.beerisafourletterword.wordpress.com

Fermenter 1 - Spring Saison
Fermenter 2 -

Keg 1 - BCS Best Bitter
Keg 2 - McDole's APA
Keg 3 - BCS Robust Smoked Porter
Keg 4 - CYBI Obsidian Stout

Stratotankard

Recipes 

You should mill the grain in your sour mash. I'm a bit confused by your other question about when to pitch. Are you sour mashing only a portion of the mash and then adding that to the rest later? On my sour mashed beers I typically sour mash the entire grain bill for varying lengths of time. (longer=more sour) Then I boil the entire volume to kill off the sour bugs, cool and pitch whatever ale yeast I'm using.

Terje

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Primary: Burned Mead
Secondary: Bourbon Barrel Porter
Bottled: More Bourbon Barrel Porter, New Pekin Common, Flat Tail Old Ale, Bad Monkey Banana Wine, Flanders Red, Pumpkin Ale
Drinking: Too Much
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elproducto

Recipes 

Sorry.. forgive my ignorance. I was going to follow this recipe: http://www.ratebeer.com/Recipe.asp?RecipeID=110

Just wondered if there was any benefit to adding the lacto to the main wort prior to pitching the yeast.

__________________
Fall Line Brewing Company

http://www.beerisafourletterword.wordpress.com

Fermenter 1 - Spring Saison
Fermenter 2 -

Keg 1 - BCS Best Bitter
Keg 2 - McDole's APA
Keg 3 - BCS Robust Smoked Porter
Keg 4 - CYBI Obsidian Stout

steinsato

Recipes 

From what I have read, pitching lacto prior to the yeast will increase the sourness of the beer. Some people pitch them at the same time, some people pitch the lacto in secondary. My last batch I pitched them at the same time and it wasn't near sour enough for me so I'm pitching the lacto 24 hours prior to the yeast this time around.

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