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Any tricks to getting Wyeast 5335 to sour further?

Thread starter SpeedYellow
Start date Jun 8, 2015

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Mainer

Well-Known Member

Mar 23, 2016

worlddivides said:
But that's for regular slow souring that takes place over months and months, right?

Yeah, it's slow. That's why I decided to just run them together and let the yeast do its thing and let the lacto take the leftovers. I've been told the lacto will take up to three months to finish off, but without the yeast producing alcohol, I was worried about cross-contamination. I think I'll just let the yeast finish up, then bottle and leave it to condition til July. I won't want to drink a Berliner til the summer anyway.