flyangler18
Well-Known Member
Yep.
Look at that beautiful Lactobacillus bloom- so tasty.
Berliner Weisse FTW.
Look at that beautiful Lactobacillus bloom- so tasty.
Berliner Weisse FTW.
MMM Berliner Weisse!!
Keep us posted on how it turns out!
Can't really tell since left the flash on your camera. The glare is right where we need to see. But if it looks like it has a skin and not bubbles, I'd say it's safe to say you have an infection.
Can't really tell since left the flash on your camera. The glare is right where we need to see. But if it looks like it has a skin and not bubbles, I'd say it's safe to say you have an infection.
psst....he did that intentionally.
Hey fly, you posted an "is this infected" question before me. I win.
Well, if you're going to get into semantics ....
But mine was intentional. So there.
How you doing Kilted Brewer?
I'd be better if I had about 1# of hops I've been waiting for for almost a month! :rockin: That was my bad though.
Do you like sourdough bread? If so, take a bit of that wort and infect a sourdough starter.
how long has it been fermenting?
Cool, So if I brew one this month, it'll be ready for Spring.
You guys are making me jealous. Stop it. :cross:
Srsly, I have never tried a Berliner Weiss. Any suggestions for good commercial examples I should look for?
Nice! I have a Flanders Red that's just starting to form a pellicle as well.
you guys using a newly converted Souring carboy? or will anyone take the chance of pitching a non sour back into these carboys?
you guys using a newly converted Souring carboy? or will anyone take the chance of pitching a non sour back into these carboys?
Enter your email address to join: