bergman1118
Well-Known Member
Just brewed my first Berliner Weisse on Sunday. I did about a 66/33 wheat/pils mash, 15 min boil, 5 IBU w/ Hallertauer. OG ~1.030. I aerated w/ my aquarium pump (didn't think about lacto being anaerobic, oh well!) and pitched one tube of White Labs lacto d. around 90*F (no starter). After about 12 hours or so, there was definitely activity - a white foamy krausen started forming on top.. looking surprisingly like the beginnings of any other fermentation. At about 24 hours, there was a swirl of activity, and thick white krausen.. again, looking like most other sach. cer. fermentations. Smelling the airlock, there is definitely some sourdough funk aromas going on, so I'm pretty sure the lacto is doing it's thing. I'm planning on letting it run until later today, pitching WY1007 (German ale yeast) at the 48 hour mark.
I've heard a lot of different stories about lacto fermentations, but I'm curious - how does it typically look when it is fermenting?
I mean the carboy had the typical crazy churning/swirling going on like I had pitched a huge yeast starter. I was not thinking that a lacto d. fermentation would look like this, but again, this was my first sour batch and I have no other experience with lacto/brett/pedio, etc.
I'm not worried at all, more so curious as to what others experience with lacto. I know a lot of people pitch lacto and sach. together, and that would certainly achieve a different result. Anybody out there follow a similar procedure (pitch pure lacto d. first, then sach. later) and can chime in with their observations?
I've heard a lot of different stories about lacto fermentations, but I'm curious - how does it typically look when it is fermenting?
I mean the carboy had the typical crazy churning/swirling going on like I had pitched a huge yeast starter. I was not thinking that a lacto d. fermentation would look like this, but again, this was my first sour batch and I have no other experience with lacto/brett/pedio, etc.
I'm not worried at all, more so curious as to what others experience with lacto. I know a lot of people pitch lacto and sach. together, and that would certainly achieve a different result. Anybody out there follow a similar procedure (pitch pure lacto d. first, then sach. later) and can chime in with their observations?