jamest22
Well-Known Member
I brewed a split batch of wheat beer. One half got Safale US-05, the other half got WLP630 Berliner Weisse blend. The IBUs of the recipe were a little high for a Berliner at 20 IBUs and I am concerned that because of this the lacto will not be able to do its job.
I pitched the vial of WLP 630 straight into 4 gallons of the unaerated wort. After 1 month in primary at 68 degrees it has dropped down to 1.007 (its been at 1.007 for two weeks) and there is still positive pressure on the airlock with the occasional bubble. However, there is not a trace of sourness in the beer. It tastes and smells like a clean kolsch. Yesterday I racked it to secondary and plan to age it 4-6 months or until it sours.
My question is, at 20 IBUs, is there any chance the lacto will ever sour the beer? Should I pitch another vial of pure lacto or the dregs of a commercial Berliner Weisse while it ages in secondary?
This is my first sour beer. Any Advice is appreciated
The recipe was:
Batch Size 10g
OG 1.040
IBUs 20
Mash Temp: 150
Malts
60% Pilsner
40% Wheat
Hops
1 oz Centennial 60 mins
1 oz Cascade 5 mins
I pitched the vial of WLP 630 straight into 4 gallons of the unaerated wort. After 1 month in primary at 68 degrees it has dropped down to 1.007 (its been at 1.007 for two weeks) and there is still positive pressure on the airlock with the occasional bubble. However, there is not a trace of sourness in the beer. It tastes and smells like a clean kolsch. Yesterday I racked it to secondary and plan to age it 4-6 months or until it sours.
My question is, at 20 IBUs, is there any chance the lacto will ever sour the beer? Should I pitch another vial of pure lacto or the dregs of a commercial Berliner Weisse while it ages in secondary?
This is my first sour beer. Any Advice is appreciated
The recipe was:
Batch Size 10g
OG 1.040
IBUs 20
Mash Temp: 150
Malts
60% Pilsner
40% Wheat
Hops
1 oz Centennial 60 mins
1 oz Cascade 5 mins