I'm planning on brewing a Berliner Weisse this weekend using some ingredients I have in stock. I am not shooting for a true to style beer but I think this will get the job done. Just curious to see what people think.
4 lbs American 2-row
2.5 lbs White Wheat (American)
.6 oz Tettnanger 5.1% aa (15 min)
Mash at 149F for about 75 min
Collect 5.5 gallons of wort and only boil for 15 min total
Chill to about 90F
Add a pack of Wyeast 4335 (Lacto) and let sit at 85-90 for 24 hours
Here is where I have questions. I kind of want to use Wyeast Kolsch II because I have a lot of it on hand. I know that this yeast works quite well fermenting at 60F but am wondering if I can get away with fermenting it at 70F. Will this give me too much sulfur? Will 70F be too cool for the Lacto? Should I forget about the Kolsch yeast and go with Wyeast 1338 (considering LHBS has it)? Should I add some Brett to secondary?
4 lbs American 2-row
2.5 lbs White Wheat (American)
.6 oz Tettnanger 5.1% aa (15 min)
Mash at 149F for about 75 min
Collect 5.5 gallons of wort and only boil for 15 min total
Chill to about 90F
Add a pack of Wyeast 4335 (Lacto) and let sit at 85-90 for 24 hours
Here is where I have questions. I kind of want to use Wyeast Kolsch II because I have a lot of it on hand. I know that this yeast works quite well fermenting at 60F but am wondering if I can get away with fermenting it at 70F. Will this give me too much sulfur? Will 70F be too cool for the Lacto? Should I forget about the Kolsch yeast and go with Wyeast 1338 (considering LHBS has it)? Should I add some Brett to secondary?