Originally Posted by america
Tasted this for the first time since pitching the beer yeast and it's great! Sour, light, and refreshing. If I wanted to make more could I just pour another batch onto this yeast cake (to avoid making another lacto starter)? Or would that be over pitching? Also, it's only been a month since the brew date, is there any real reason to let it wait longer (another month) before bottling if the taste is already there?
Bottle it if it tastes good. BUT A WARNING. Put into Champagne bottles for 2 reasons:
1) Even though the yeast is done, Lacto can eat things that yeast cannot, and may produce c02 long after yeast is done.
2) A Berliner Weisse is carbonated at 2.5-3 volumes of carbonation. That will break normal bottles.
Also, I have not re-used this yeast and lacto cake but have been wanting to. If you do, I would assume you would not want to put 100 degree wort on it, as that would give you unpleasent off flavors from the yeast. I'd say you can re-use the yeast, but put 65-70 degree wort on it. This method will take a lot longer to produce the sour flavor though....