Soma
Well-Known Member
Tomorrow I'll be brewing my first ever sour beer - a blonde ale near 1.068, fermented with wyeast 3522 and 5335. As I see it, I have a couple of options for dealing with these two cultures.
1. Brew the blonde normally, pitch 3522 starter, wait 3-4 days until fermentation is near completion and then pitch lacto culture.
2. Brew the blonde normally, split it into 2 batches (maybe 4g / 1g), ferment the two cultures independently, then blend together to taste.
Any advice on which of these methods is preferred?
1. Brew the blonde normally, pitch 3522 starter, wait 3-4 days until fermentation is near completion and then pitch lacto culture.
2. Brew the blonde normally, split it into 2 batches (maybe 4g / 1g), ferment the two cultures independently, then blend together to taste.
Any advice on which of these methods is preferred?