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Old 01-30-2011, 03:32 PM   #1
Bensiff
 
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I just picked up a bottle of 1809 Berliner Weisse brewed by Prof. Fritz Briem. I noticed it had a good bit of sediment on the bottom. Any thoughts on whether or not this would provide a nice Berliner weisse culture?

 
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Old 01-30-2011, 04:50 PM   #2
El_Exorcisto
 
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The problem is that lactobacillus needs a head start to get ahead of the yeast. If it is both in the dregs, you'll never get it to come out sour enough.

 
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Old 01-30-2011, 07:52 PM   #3
Bensiff
 
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Quote:
Originally Posted by El_Exorcisto View Post
The problem is that lactobacillus needs a head start to get ahead of the yeast. If it is both in the dregs, you'll never get it to come out sour enough.
Gotcha. I have some Wyeast lacto on its way and I've read that it can be pretty mild so maybe I will pitch that ahead of time and then pitch the dregs with the sacc a few days later and hope it adds complexity.

 
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Old 01-30-2011, 09:41 PM   #4
ryane
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I highly suggest adding the dregs of JP calabaza blanca, it alone will make a very nice b weiss

 
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Old 01-30-2011, 09:58 PM   #5
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I would, but haven't been able to find JP in my area

 
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