Bensiff
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Just getting prepared to do my first Berliner and have most everything mentally in order except a few things. Planning on the no boil method and then pitching a white labs lacto starter a few days ahead of time. From everything I've read this is a really mild lacto strain. Given that and that lacto prefer warmer temperatures would it make sense to pitch it at around 100 F and let them do their thing while the wort slowly drops to pitching temp for the sacc? Or should I cool to 68 or so and pitch the lacto?
If anyone has ever done the apple juice starter method does this end leave any off flavors in the finished product?
Finally, when and how much brett should I pitch?
If anyone has ever done the apple juice starter method does this end leave any off flavors in the finished product?
Finally, when and how much brett should I pitch?