Making first foray into bacterial laced beer. Have done some research posts, but still have questions & want some anecdotal comments.
1. With regard to Berliner Wiese, what is the experiential preferred liquid & dry yeast?
2. Anyone know where to buy food-grade lactic acid for less than $1 an ounce?
3. How many months does lactobacillus truly take to tart beer?
4. Has anyone successfully cheated with lactic acid additions or acidated malt? If so, how much/ratio?
5. What are the preferred controls (temp, amount of bacterial cultures, etc.) to achieve a good tartness in minimal time when brewing Berliner Wiese?
Sour Ale:
1. Which brewers yeast ideally first?
2. How long to wait before adding bacteria?
3. Ideal temp for bacteria growth?
4. How to expose to right level of oxygen for bacteria?
5. Any way to cease bacterial growth before botteling?
1. With regard to Berliner Wiese, what is the experiential preferred liquid & dry yeast?
2. Anyone know where to buy food-grade lactic acid for less than $1 an ounce?
3. How many months does lactobacillus truly take to tart beer?
4. Has anyone successfully cheated with lactic acid additions or acidated malt? If so, how much/ratio?
5. What are the preferred controls (temp, amount of bacterial cultures, etc.) to achieve a good tartness in minimal time when brewing Berliner Wiese?
Sour Ale:
1. Which brewers yeast ideally first?
2. How long to wait before adding bacteria?
3. Ideal temp for bacteria growth?
4. How to expose to right level of oxygen for bacteria?
5. Any way to cease bacterial growth before botteling?