Just transferred my first berliner weisse to a secondary after about 2-3 weeks. Started the fermentation with Lacto for about 24 hours, then pitched a european ale yeast. The gravity is around 1.010 right now, but I expect it to drop further over the next few weeks/months as the lacto keeps working. Ferm temps were around 68-70. Plan to age for months until the sourness is right.
Anyway, took a taste as I transferred and noticed that it was very thin and watery (as expected I guess because it is so young and because it only started out at about 1.034). But the thing I'm a little worried about is the plastic taste I picked up. Usually I know this is a bad thing and something that I've never really had a problem with, but, is this normal with a Lacto infected beer in the very early stages?
thanks for any input.