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Berliner Weisse in Primary

Thread starter daveafrank
Start date Jul 25, 2013

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daveafrank

Well-Known Member

Jul 25, 2013

Hi guys, I brewed Jamil's berliner weisse recipe about 10 days ago. Pitched vial of lacto, held as high as I could(90deg) for 36 hours and then cooled down to mid 70s to pitch some euro-ale yeast. I was afraid of over souring, and it had a little twang after 24 hours, but it hasn't seem to change since thenn. On top of that, it tastes/smells like garbage. Like realllly funky. I know it's young, but will all of this nasty aroma go away in months of aging?

Thanks