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Interesting!! I thought it was pellicle because I saw those stringy projections coming from the little masses. I guess we will see what it does! this morning

My first pellicle (i think) Berliner Weisse after 24 hours of pitching a homemade lacto culture and then two hours later. . . ^my air lock is now going crazy. Possible that wild yeast got in? Or is that typical for bacteria? *I have not pitched any yeast*

I want this to be red. WHat is the best route for adding the color?

hey guys, back with an update/question I ended up making a 1L DME starter for about 4oz raw grain with some saran wrap laid over the concoction. It has been in a sanitized pickle jar covered with foil for the past three days, kept warm. I checked it today and it smells pretty acidic, none of...

might be hooked on sour brewing!

That makes sense. I think I will try the sour worting next time. First attempt, full sour mash. Current attempt, lacto starter.

Pardon my nescience. . . What will be the adverse effects, even after a full boil occurred?

After hearing I may be overwatering them, I didn't touch em for two days, then watered, then left them for another two days.

really? Man.

https://www.homebrewtalk.com/f72/alferman-imperial-berliner-weisse-255777/ I was trying to follow the process in the above link.

Update: been watering every other day now, but just a little less. Checked the shoots that looked like they were about to poke ground and found frail little brown sticks. . . Ugh

Hey guys, Working on a second berliner weisse. My first one is still chugging along in primary with wyeast german ale yeast. For that I did a 40 hour full sour mash in my mash tun. Smelled like creamed corn and did not have any foul smell. My second BW attempt is using a lacto starter (1 cup...

Thanks. I hope it goes well, this will be my first attempt at a sour.

I finally started my BW experiment/project and will be leaving notes here 4# German Pilsner 3# Wheat 6oz uncrushed pale malt 2:30pm 5/15/12 -doughed in 8.75 qts and mashed at 150F for 60 mins. 3:30pm -opened MLT and stirred mash until temp dropped to 136F, at which point I added 6oz American...

Your process for a sour mash is a bit different than how I've been seeing. . . I admire it. I think I may do that as a second batch to compare results.

What are some Pro's and Con's with full sour mash vs. souring the wort with grain in kettle?

What are some tricks to maintaining my sour mash temp? The only thing I can think of is using an electric blanket and to wrap it around the mash tun. . . but I am concerned that extended duration will be dangerous. Ambient temperature range for my area is about 15F from Day-Night. I can't...

Some thoughtful advice. Thanks all. My problem may in fact be overwatering. I get paranoid that since the heat dries up the area I am in, I have to get some water down each day. I will let them be a couple days before I water again. I will be checking the ph in a few days, hopefully that will...

Any other ideas?

Maybe I should remove some dirt then, because I guesstimate them about 3" deep.