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Whisler85

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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?
 
Whisler85 said:
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?
Click to expand...

How long has it been in secondary? How warm have you been conditioning?

You really can't rush sour beers - they need time to develop. My last BW aged for 3 months before it reached a punchy sourness.
 
its been in the primary for about a month now- i kept it in the mid-70's for a few weeks, but it doesnt seem to be getting any more sour AT ALL
 
A month isn't nearly enough time. Rack it over to secondary and forget about it for a few more months. It'll be perfect this summer. You can't rush this process.

Do you have a nice pellicle yet?
 

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