Whisler85
Well-Known Member
I made a berliner weiss and pitched a wyeast pure lactobacillus culture at the same time as european ale yeast- it turned out ok, with good flavor, but just not enough sourness
do you think i should buy some lactic acid from my LHBS and try to sour it up and bottle it? Or should i just get rid of it?
do you think i should buy some lactic acid from my LHBS and try to sour it up and bottle it? Or should i just get rid of it?