berliner weisse dregs

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Bensiff

Bensiff

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I just picked up a bottle of 1809 Berliner Weisse brewed by Prof. Fritz Briem. I noticed it had a good bit of sediment on the bottom. Any thoughts on whether or not this would provide a nice Berliner weisse culture?
 
The problem is that lactobacillus needs a head start to get ahead of the yeast. If it is both in the dregs, you'll never get it to come out sour enough.
 
El_Exorcisto said:
The problem is that lactobacillus needs a head start to get ahead of the yeast. If it is both in the dregs, you'll never get it to come out sour enough.
Click to expand...

Gotcha. I have some Wyeast lacto on its way and I've read that it can be pretty mild so maybe I will pitch that ahead of time and then pitch the dregs with the sacc a few days later and hope it adds complexity.
 
I highly suggest adding the dregs of JP calabaza blanca, it alone will make a very nice b weiss
 
I would, but haven't been able to find JP in my area
 

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