philosofool
Well-Known Member
- Joined
- May 8, 2007
- Messages
- 387
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I'm going to be making my first ever sour and using White Labs Belgian Sour Mix. It is supposed to be pitched with another yeast. I have a lager that's about to be racked for lagering and was wondering if it's bad idea to use that lager yeast (Southern German Lager, WLP838) at 70 with the sour mix. Obviously, I'm not looking for "lager" character in this beer, I just need to supplement the sour mix with a fuller pitch of Sachromyces.