I'm doing my first Berliner Weiss.. and I'm going to attempt a sour mash, as I don' thave access to the commercial Lacto.
Does it matter if the grain I use to sour mash is milled or not?
Also.. should I pitch the sour mash prior to my ale yeast?
Does it matter if the grain I use to sour mash is milled or not?
Also.. should I pitch the sour mash prior to my ale yeast?