So I brewed a berliner wiesse yesterday. followed Jamil's recipe from brewing classic styles. Mashed at 147 and let it sit 4 hours (I know some people let the mash sour so I just let it sit a little longer than I usually would). 15 minute boil. 50/50 wheat and pils. 1 oz of hallatau at 15 min. pretty simple recipe. OG was 1.028
Did not use a yeast culture at all at my LHBS's recommendation. Just pitched the wyeast 5338 Lacto culture. Pitched at 80 degrees. I am not seeing any activity so far (been in the fermenter about 16 hours) and was just wondering what should I be expecting with this Lacto bug. First sour beer and just kind of want to know what I should be looking forward to happening with it. I searched but didn't really find what I needed. Any help would be very good!!