punkrawkgeek
Well-Known Member
So I have ingredients to make a Berliner Weiss. And I would love to make it, as I love the style. But the only thing is, I cannot keep a full 3 gallons at 100-110F for a couple of days. Is there any way I can make a lacto starter and then add enough to the wort I make to make it a sour? Blend it and then Boil. Hops. And then cool to pitch my sacc...??
Thank you.
Thank you.