stblindtiger
Well-Known Member
What do you guys (and girls!) think about a sour apple, and a sour cherry Berliner Weisse? I have two Lacto starters going (one from a Wyeast pack, and one's a homemade lacto starter), and I was planning on making a 10 gallon batch.
I was going to use the home made lacto starter on 1/2 (5 gallons) and then the Wyeast starter on the other half (other 5). I'll have two mash tuns on Thursday so I'll be able to mash both at the same time. I was going to cover them with saran wrap, add some club soda on top to try and expel any oxygen, then seal the mash tuns up with tape. One mash tun will be keg with a flase bottom, and the other is a rectangular cooler.
After sealing them up, I was going to put them in a non operational vehicle, to try and keep the temp pretty steady. It will be close to 100 on Thursday (when I plan to do this), and then 90 the next two days. After two days I was going to boil each 5 gallon batch for 15 minutes, then rack off the first gallon to keep plain, and split the other 4 gallons of each batch on apples in one carboy, and cherries in the other and then repeat for the other 5 gallons.
Any advice? Should I add the apples and cherries to the mash? I wouldn't have any base that way... and I would have to choose what starter I would want to use for each fruit??? That would give the Lacto more simple sugars to chew on though.... and then after two days, boil it to stop the souring, rack to carboys, and add yeast?
I was going to use the home made lacto starter on 1/2 (5 gallons) and then the Wyeast starter on the other half (other 5). I'll have two mash tuns on Thursday so I'll be able to mash both at the same time. I was going to cover them with saran wrap, add some club soda on top to try and expel any oxygen, then seal the mash tuns up with tape. One mash tun will be keg with a flase bottom, and the other is a rectangular cooler.
After sealing them up, I was going to put them in a non operational vehicle, to try and keep the temp pretty steady. It will be close to 100 on Thursday (when I plan to do this), and then 90 the next two days. After two days I was going to boil each 5 gallon batch for 15 minutes, then rack off the first gallon to keep plain, and split the other 4 gallons of each batch on apples in one carboy, and cherries in the other and then repeat for the other 5 gallons.
Any advice? Should I add the apples and cherries to the mash? I wouldn't have any base that way... and I would have to choose what starter I would want to use for each fruit??? That would give the Lacto more simple sugars to chew on though.... and then after two days, boil it to stop the souring, rack to carboys, and add yeast?