Piotr
Well-Known Member
Well, my Berliner is ready fo bottling, the souring process was suprisingly long - 6 months!; but eventually it is sour enough to pass as Berliner Weisse.
I have a question about further processing - does the Lactobaccilus flocculate and leave some kind of "yeast cake" that I can reuse for souring another batch of beer (like Oud Bruin for instance) ?
I have a question about further processing - does the Lactobaccilus flocculate and leave some kind of "yeast cake" that I can reuse for souring another batch of beer (like Oud Bruin for instance) ?