wickerman
Well-Known Member
This is the first time I'm attempting to use lacto (white labs), and have a few questions. I'm interested in doing some pre-boil souring and maybe a berliner with lacto pitched a day or so before the yeast. Now for the questions-
-Do I need to/should I make a starter? If so, what should the starter be made with, and how big should it be?
-Do I still need to worry about oxygen exposure (headspace, and aeration) if I'm pitching just lacto and not using grain for bugs? For a Berliner, would I just aerate before pitching the yeast?
-Can pre-boil souring be achieved at room temp, or is constant 110-115 degrees crucial?
Thanks,
wickerman
-Do I need to/should I make a starter? If so, what should the starter be made with, and how big should it be?
-Do I still need to worry about oxygen exposure (headspace, and aeration) if I'm pitching just lacto and not using grain for bugs? For a Berliner, would I just aerate before pitching the yeast?
-Can pre-boil souring be achieved at room temp, or is constant 110-115 degrees crucial?
Thanks,
wickerman