Berliner Weiss help

[TheMarkWhite]

I just brewed a batch of my first BW with a friend. He's been brewing for years so unfortunately I didn't do any of my own research and was relying on recipe/instructions. Now that its been fermenting (since Sunday, 4 days) I've done some poking around to see what my next steps should be and now I'm a bit confused.

I pitched the Lacto and my yeast at the same time at 76ish degrees.

Questions:

It is in my basement at 70-72 degrees. Should I bring it upstairs to raise the temp some? Should I put it outside to warm up?

How long should I let it ferment?

Once in bottles, how long should I let them condition before drinking?

All thoughts and advice are greatly appreciated!

Thanks!

 

[zgja2]

.

 

[mitchard]

What strain of lacto did you use, and how much of it? Just a vial/pack, or did you make a starter? How big was the batch? 70-72 is pretty low for most strains of Lacto. Plantarum is the only one i've seen that really gets the job done well in the low 70s.

Generally, giving it a few months before you consider packaging. Really depends on how long it takes for the tartness to get where you want it.

Carb as normal and drink when its ready. You won't see a lot of added benefit to longer bottle conditioning with a Lacto soured beer like a Berliner.