gyllstromk
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- Apr 6, 2009
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I purchased a vial of white labs lacto and am planning to make a small batch of Berliner Weiss. I'm not finding much information about lacto starters and would prefer to avoid it this time around. I think at a smaller batch size (~3G) it might not be necessary. If I forgo the starter, and precede the yeast by a couple of days with the lacto, should I ferment warmer while the lacto is working? Thanks for any tips.