So I recently brewed a Hefe and it came out way overly phenolic and under estery. My ferm chamber was crapping out and temps got over 71 ish. Suffice it to say I am dissapointed with the outcome but am thinking about trying to sour it up by throwing some lacto in it and turning it into a berliner weisse.
My question to everyone is does my recipe have too much hops, which would inhibit the growth of lacto? You tell me it its worth it, here is my recipe for 6 gallons in the kettle:
Amount Item Type % or IBU
5.50 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 50.00 %
5.50 lb Wheat Malt, Ger (2.0 SRM) Grain 50.00 %
0.75 oz Saaz [5.80 %] (60 min) Hops 16.2 IBU
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast-Wheat