ChickenArise
Well-Known Member
I'm interested in finally taking the plunge into sours now that I have enough equipment and experience to not be totally scared to make one. I'd like to make a 1gal batch (potentially 2x 1 gallon batches) to get my feet wet with experimentation (and to take advantage of my glass jugs).
I'm interested in doing something that will leave some decent yeasty/bacterial goodness in the fermenter that I could then use to start a 5 gallon batch, so my initial 'cheater' berlinner weisse plan won't work since it gets boiled after the lacto does its work.
Am I going about this wrong to think that I could make a basic wort with 50%ish wheat and ~6 IBUs, split it into 2x 1-gallon batches, and pitch some stepped up dregs from something tasty into one and then some sort of blend into the other?
I'm interested in doing something that will leave some decent yeasty/bacterial goodness in the fermenter that I could then use to start a 5 gallon batch, so my initial 'cheater' berlinner weisse plan won't work since it gets boiled after the lacto does its work.
Am I going about this wrong to think that I could make a basic wort with 50%ish wheat and ~6 IBUs, split it into 2x 1-gallon batches, and pitch some stepped up dregs from something tasty into one and then some sort of blend into the other?