GweedoeBrew
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- Jun 30, 2008
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OK... So I brewed my first try at a sour beer this weekend...a Berlinerweisse....Brewing went fine...
After I brewed I cooled down to about 90 degrees... and Pitched White Labs Lacto WLP677.... So My plan was to let the wort sit on the Lacto for 36hrs and then pitch White Labs WLP011 European. So last night at 24hrs I checked the wort... there was no signs of any activities... This morning at 6am (approx 37hrs since I pitched the WLP677) I went down to pitch my yeast (WPL011) and there was a krausen and signs of fermentation.... I was kind of shocked... wasn't sure what to do (I hadn't had my morning coffee yet)... So I went ahead and pitched the WLP011....
So what is going on... I was surprised to get fermentation out of WLP677..... Should I have just let it go... or was pitching the WLP011 the right thing to do.... What is going on??? General Thoughts?
Thanks,
Craig
After I brewed I cooled down to about 90 degrees... and Pitched White Labs Lacto WLP677.... So My plan was to let the wort sit on the Lacto for 36hrs and then pitch White Labs WLP011 European. So last night at 24hrs I checked the wort... there was no signs of any activities... This morning at 6am (approx 37hrs since I pitched the WLP677) I went down to pitch my yeast (WPL011) and there was a krausen and signs of fermentation.... I was kind of shocked... wasn't sure what to do (I hadn't had my morning coffee yet)... So I went ahead and pitched the WLP011....
So what is going on... I was surprised to get fermentation out of WLP677..... Should I have just let it go... or was pitching the WLP011 the right thing to do.... What is going on??? General Thoughts?
Thanks,
Craig