PhilOssiferzStone
Active Member
Yes, you read that correctly. I've seen this suggested in other forums (in long extinct threads, so I can't exactly ask for an explanation). The idea is that adding a bag of flaked wheat to your wort as you pitch your bacteria/yeast combination gives the bacteria some extra food to munch on, and adds to the desired sourness of your brew.
Any ideas on this? Is it worth a try? When do I yank the bag? or do I just let it sit in there until I bottle? Or is it hogwash?
Any ideas on this? Is it worth a try? When do I yank the bag? or do I just let it sit in there until I bottle? Or is it hogwash?