Lacto

Hello,
Looking for some advice regarding my Berliner Weiss. Brewing this in the past I have used the Berliner Weiss blend but found that it wasn't quite tart enough. This go around I have pitched a straight Lacto culture ($14.99 Wyeast OUCH) and it is going great. My question is how long should I let this ride before I pitch my preferred Euro ale yeast. I know there will be answers like, "it's your personal taste etc..." Any help would be mucho appreciated.
Thanks,
Troy [/URL][/IMG]

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No-One?

It really is personal preference, but keep in mind that once the sacch is added and does its work, there will be less sweetness to balance the tartness from the lacto.

Make sure you have an active starter going because the pH will be lower than normal wort so you want them to be up to fighting strength before dumping them in to a less than hospitable environment.