cmdrico7812
Well-Known Member
I attempted to make my first Berlinner Weisse back in October. I pitched the German Ale Blend and the Lacto at the same time and I'm regretting this decision. I just tasted it from the fermenter the other day and there is zero sourness to it. I wish I would have pitched the lacto first and then the yeast so that the Lacto would have a nice head start.
Does anyone know how I could fix this beer to make it sourer?
or
Can anyone recommend a way to fake sourness in the beer when I bottle it?
Thanks!
Does anyone know how I could fix this beer to make it sourer?
or
Can anyone recommend a way to fake sourness in the beer when I bottle it?
Thanks!