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I am attempting to make a berlinner weisse. However, after 3 days, it doesn't seem to be getting sour. Am I expecting things too soon? Here's the steps I used.
6 pounds pilsner malt
4 pounds wheat
.5 pounds acid malt
.25 oz german hallertau at 60 minutes
Mash at 150 for an hour, 1 hour boil, the usual. Cool to 100°F
Pitch Wyeast 5335, keep at 95 to 100° with heat wrap
Theres a little krausen looking thing on top of the beer right now, but the pH is sitting at 5.3. pH was about 5.4 during the mash.
So yeah, am I just being impatient? I would have thought I would be able to tell a difference by now.
6 pounds pilsner malt
4 pounds wheat
.5 pounds acid malt
.25 oz german hallertau at 60 minutes
Mash at 150 for an hour, 1 hour boil, the usual. Cool to 100°F
Pitch Wyeast 5335, keep at 95 to 100° with heat wrap
Theres a little krausen looking thing on top of the beer right now, but the pH is sitting at 5.3. pH was about 5.4 during the mash.
So yeah, am I just being impatient? I would have thought I would be able to tell a difference by now.