GundyGang1
Well-Known Member
So I am trying a fast sour method of Berliner Weisse. I mashed around 148 and boiled for 15 minutes, cooled to around 115 and pitched some WLP677.
After a day I got a ton of DMS. There's a hint of sourness under it, so I'm willing to salvage if something works to save it.
I was thinking since I have not pitched yeast yet, could I reboil for 60 minutes to stop the Lacto and drive off the dms and then chill and pitch some yeast to finish it off?
After a day I got a ton of DMS. There's a hint of sourness under it, so I'm willing to salvage if something works to save it.
I was thinking since I have not pitched yeast yet, could I reboil for 60 minutes to stop the Lacto and drive off the dms and then chill and pitch some yeast to finish it off?