Just had some questions or hoping on getting some advice on my plum berliner weisse. Heres what been going on so far
Pitched lacto and let it go for 36 hrs at 80 f.....started going off!
Pitched english ale and 74F got it down to 70f been that way for a week.
Its down to 1.004
The Plan
Dump yeast and add plums and leave at 70 for another 4weeks
then transfer to corny add a little pressure just to seal and store in cellar until it becomes sour enough?
Does this sound reasonably right?
cheers
nick
Pitched lacto and let it go for 36 hrs at 80 f.....started going off!
Pitched english ale and 74F got it down to 70f been that way for a week.
Its down to 1.004
The Plan
Dump yeast and add plums and leave at 70 for another 4weeks
then transfer to corny add a little pressure just to seal and store in cellar until it becomes sour enough?
Does this sound reasonably right?
cheers
nick
