Hi all. After a successful Kentucky Common attempt I am going to be brewing my first Berliner Weisse next weekend. My plan is to do a decoction mash and pitch lacto and sacc separately. This is the part I'm wondering about though. Next week I will build up both a lacto (WLP677) and sacc (Wyeast German Ale) starter. I then intend to pitch the lacto starter into primary two days prior to pitching the the sacc.
Now my question is this, should I hold the wort at ~105F for those two days to let the lacto do its stuff (as I've down with a full volume sour mash), or should I just pitch the lacto and let the wort fall to normal ambient fermentation temps (68-70F)?
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Secondary: Verloren Onschuld Oud Bruin
Barrel-aging: Clamberskull's Revenge RIS
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