I have been wanting to make a sour beer since I ivisited the Nodding Head Brewery in Philly,,,, they made very sour Berliner Wiese... I want to drink it before summmer is over and these are the methods I have read about:
- Sour the Mash
- Add lactobacillus::: Primary or Secondary.
- Use a Yeast Blend that includes lactobacillus
- Add Lactic Acid or Acids
It would seem to me there is a 5th method that should work to speed up the process::: I should be able to make a Sterile Starter a few days before, add lactobacillus to it, and keep it around 100 Degrees (F) for a few days to let it build up a large culture and then pitch the whole thing into my fermentor the same time I cast my yeast...
I was thinking about doing this without aerating the starter...
Would ariating the wort help or hinder the lactobacillus????