Recently brewed my first batch of beer soured with lactic-acid-producing yeast, from Wild Pitch Yeast, instead of bacteria (batch details). While the acidity was good (pH 3.3-3.5), and fermentation finished in a reasonable amount of time (2-3 weeks) the flavor wasn’t spectacular with either. Not a big deal in the portion of the batch with a big dose of Amarillo and Mosaic, but without the hops both were a bit cidery.
Anyone else using Hanseniaspora and Wickerhamomyces? Tips on pitching rates, aeration, temperatures etc.?
Anyone else using Hanseniaspora and Wickerhamomyces? Tips on pitching rates, aeration, temperatures etc.?