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Old 04-01-2009, 09:07 PM   #1
Whisler85
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Oct 2008
Lake Bluff, Illinois
Posts: 191
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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?



 
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Old 04-01-2009, 09:08 PM   #2

Quote:
Originally Posted by Whisler85 View Post
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?
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.




 
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Old 04-01-2009, 10:19 PM   #3
Whisler85
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Oct 2008
Lake Bluff, Illinois
Posts: 191
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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

 
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Old 04-01-2009, 10:21 PM   #4

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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