DrKennethNoisewater
Active Member
Hey guys....
Question here about a Berliner Weisse that doesn't seem to be souring at all.
Some background: we brewed exactly one week ago and added a vial of Lacto Delbrueckii once the wort cooled down to about 85 degrees. We didn't boil, per the recipe we followed.
However, after pulling samples on Weds and this morning, it's just not sour at all. It tastes awful, in fact, which I'm sure is normal, but it just seems way off. We were gonna hit it with US 05 once it achieved desired sourness, just to clean it up and finish it out.
My understanding was that it would have at least begun to sour by now.....am I jumping the gun here? The recipe said 3-6 days and you should be fine to add the yeast. I'm fermenting at about 78 degrees, for what it's worth.
Any help / suggestions are appreciated.
Sent from my iPhone using Home Brew
Question here about a Berliner Weisse that doesn't seem to be souring at all.
Some background: we brewed exactly one week ago and added a vial of Lacto Delbrueckii once the wort cooled down to about 85 degrees. We didn't boil, per the recipe we followed.
However, after pulling samples on Weds and this morning, it's just not sour at all. It tastes awful, in fact, which I'm sure is normal, but it just seems way off. We were gonna hit it with US 05 once it achieved desired sourness, just to clean it up and finish it out.
My understanding was that it would have at least begun to sour by now.....am I jumping the gun here? The recipe said 3-6 days and you should be fine to add the yeast. I'm fermenting at about 78 degrees, for what it's worth.
Any help / suggestions are appreciated.
Sent from my iPhone using Home Brew