I brewed a no boil all grain Berliner Weisse and after almost 5 weeks no sourness at all. I am looking for advice on how to fix this batch.
The recipe was from an article i had read (don't remember where) for "Mikey Sunshine" by Moxey and Rodriguez. Recipe was as follows.
5.5 gallon batch
50/50 wheat and pilsner
.75 oz Hallertau (4.5AA) whole leaf boiled for 15 min with decoction and added back to mash
Went directly from mash to sanitized kettle where it was cooled to 70* and then put into fermentor. Pitched one pack of US-05 and two vials of WLP677 Lacotobacillus delbruekii (recipe called for Wyeast 5335, but only have access to WLP). Beer was fermented at 70* ambient for the entire time.
OG - 1.036
current gravity 1.003
Originally recipe stated it took about 6 weeks to get appropriate sourness. I am happy to give it more time but if I have no sourness at this point im not very hopeful.
What are my options? Pitch more Lacto (same of different strain), make a 1 gal batch and pitch straight lacto for a few days and blend? Give it more time (RDWHAHB )?
Thanks for any advise.
The recipe was from an article i had read (don't remember where) for "Mikey Sunshine" by Moxey and Rodriguez. Recipe was as follows.
5.5 gallon batch
50/50 wheat and pilsner
.75 oz Hallertau (4.5AA) whole leaf boiled for 15 min with decoction and added back to mash
Went directly from mash to sanitized kettle where it was cooled to 70* and then put into fermentor. Pitched one pack of US-05 and two vials of WLP677 Lacotobacillus delbruekii (recipe called for Wyeast 5335, but only have access to WLP). Beer was fermented at 70* ambient for the entire time.
OG - 1.036
current gravity 1.003
Originally recipe stated it took about 6 weeks to get appropriate sourness. I am happy to give it more time but if I have no sourness at this point im not very hopeful.
What are my options? Pitch more Lacto (same of different strain), make a 1 gal batch and pitch straight lacto for a few days and blend? Give it more time (RDWHAHB )?
Thanks for any advise.