Recent content by yankeyes2

I came across this awhile ago when I was working on a Berliner. Can't say I have any experience with lemon, but this could be an interesting quick read for you http://www.themadfermentationist.com/2014/09/lemon-berliner-weisse-recipe.html?m=1

That's an excellent question. At the time, it was still classified as a Brett strain so I went with my sour gear. I washed the yeast and will pitch it again soon so I'll likely keep it in my sour equipment

There was no lacto or pedio added to fermentation, 644 was the only culture

I brewed a blonde ale with 644 in primary a few months ago. I cracked my first bottle last week and the aroma was rampant with pineapple and mango. I did dry hop for a week with el dorado, Rakau, and centennial, but the yeast played a big role (I tasted the beer prior to the dry hop, at which...

that is sharp