BSBrewer
Well-Known Member
So my future father-in-law always talks about himbeer and berliner weisse when I talk about brewing and with xmas coming up I figured I'd order him the himbeer and brew a batch of berliner weisse.
I'm not so familiar with sours and a lot of recipes call for a bacteria starter or allowing part of the wort to sour.
When I read...let 1.5gal of the 6gal sour for 3-5 days are we talking just open air in a bucket?
If I use a yeast like this wyeast-labs-berliner-weiss-blend-3191pc does it negate the need for the souring as the bacteria is in the packet?
Do you make a bacteria starter same as a yeast starter only pitching a batch of bacteria vs yeast?
I'm not so familiar with sours and a lot of recipes call for a bacteria starter or allowing part of the wort to sour.
When I read...let 1.5gal of the 6gal sour for 3-5 days are we talking just open air in a bucket?
If I use a yeast like this wyeast-labs-berliner-weiss-blend-3191pc does it negate the need for the souring as the bacteria is in the packet?
Do you make a bacteria starter same as a yeast starter only pitching a batch of bacteria vs yeast?