storunner13
Well-Known Member
So I fermented 2.5 gallons of a Berlinner Weiss using ONLY the wild culture I got from a starter with crushed barley malt. Both Lacto. and Sacc. and (probably) something else too.
I just pitched another beer onto the yeast cake. Should I repitch Saccharomyces after a few days of souring? Or let it do it's thing naturally? I'm torn between a more risky experiment and a more solid (but perhaps a little less interesting) result.
Thoughts?
I just pitched another beer onto the yeast cake. Should I repitch Saccharomyces after a few days of souring? Or let it do it's thing naturally? I'm torn between a more risky experiment and a more solid (but perhaps a little less interesting) result.
Thoughts?