Harry482
Well-Known Member
Hi All,
I just brewed the berliner weisse recipe from American Sour Beers. I pitched a large lacto brevis starter last night and it is bubbling away more than I expected in my ferm chamber today at 95 deg. I plan on pitching brett brux as the primary yeast. Its out of style, but i like brett flavor and the book states that brett does well in low ph. I was planning on letting the lacto work for 48 hours, but it's bubbling way more than I expected! Should i pitch the brett at the 24 hr mark or wait my planned 48 hrs? I want it to be sour, but not so sour that it will need blending... Im a beginner in sours. Thanks in advance for any advice!
I just brewed the berliner weisse recipe from American Sour Beers. I pitched a large lacto brevis starter last night and it is bubbling away more than I expected in my ferm chamber today at 95 deg. I plan on pitching brett brux as the primary yeast. Its out of style, but i like brett flavor and the book states that brett does well in low ph. I was planning on letting the lacto work for 48 hours, but it's bubbling way more than I expected! Should i pitch the brett at the 24 hr mark or wait my planned 48 hrs? I want it to be sour, but not so sour that it will need blending... Im a beginner in sours. Thanks in advance for any advice!