I'm working on brewing another Berliner Weisse and am running into conflicting info on when to add the Lactobacillus. It seems to be common knowledge to add it to secondary after the yeast has done it's job. But I'm also seeing some people say to add it 24-48 hours prior to adding the yeast. The problems I've read with adding it to secondary is there is not enough tartness in the final product. But I also see that adding it before the yeast can cause too high of a ph in the wort and make it hard for the yeast to ferment the wort.
The last time I made a Berliner Weisse I used the Wyeast Berliner Weisse activator pack and honsestly there just isn't any tartness to the beer at all. All I can taste in my final product is the Brett.
I am leaning toward adding the lactobacillus 24 hours prior to pitching a starter of wyeast kolsch II that I have harvested and stored in my fridge.
Just looking for any opinions on these two methods from anyone who has successfully made a nice and tart Berliner Weisse.
The last time I made a Berliner Weisse I used the Wyeast Berliner Weisse activator pack and honsestly there just isn't any tartness to the beer at all. All I can taste in my final product is the Brett.
I am leaning toward adding the lactobacillus 24 hours prior to pitching a starter of wyeast kolsch II that I have harvested and stored in my fridge.
Just looking for any opinions on these two methods from anyone who has successfully made a nice and tart Berliner Weisse.