I'm getting ready to brew my first Berliner Weisse. I plan on brewing as normal, pitching a Lacto starter first and then pitching German Ale about 5 days later. I grew my Lacto starter in 2,000 ml of wort and I crushed grain at 110 F for 5 days. After my wort is ready for the pitch, do I ferment with the Lacto at 'normal' ale temps? Or ferment around 100 F and then cool to 60 F before pitching the German Ale?
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