Started making a Berliner Weisse with a combo of wyeast lacto and lacto cultured from grain. It took off within 24 hours with a furious looking fermentation, swirling and whirling but no krausen. It was really weird to be able to see that on top of the wort churning as well. Almost like watching a boil. Also tons of co2 bubbles rising through the wort. Smell is sour with a bit of funk. Taste is tart like a BW with a bit of wheat and lots of carbonation. Nothing seems off though and it is rather clean tasting.
Here's the problem... The lacto cultures alone have reduced my gravity to 1.010 at the 48 hour mark and all activity has ceased. I have looked and searched and can't find a straight response as to whether this is normal or not. I would think if it had a "yeast infection" it would have produced some off flavors fermenting at 90 degrees. The other thing I can't find a straight answer on is if any alcohol will have been produced with this drop in gravity.
I have a 2L starter of Brett Brux chilling in the fridge that was going to take it's turn next, but it appears there is not much left to work on.
So, firstly is this normal?
Secondly do I have alcohol or just sour low gravity wort? If no alcohol should I add some sort of sugars for the Brett to work on?
Thirdly should I bother to pitch the Brett or save it for something else? I do have a 1L starter of JP Dreggs I grew up that could go in instead if it would be a waste to pitch all that Brett.
Hopefully someone can shine some light on this soon. I'd hopefully be making an educated decision sometime tonight (Wishful thinking and fingers crossing here). Thanks in advance for the help.
Here's the problem... The lacto cultures alone have reduced my gravity to 1.010 at the 48 hour mark and all activity has ceased. I have looked and searched and can't find a straight response as to whether this is normal or not. I would think if it had a "yeast infection" it would have produced some off flavors fermenting at 90 degrees. The other thing I can't find a straight answer on is if any alcohol will have been produced with this drop in gravity.
I have a 2L starter of Brett Brux chilling in the fridge that was going to take it's turn next, but it appears there is not much left to work on.
So, firstly is this normal?
Secondly do I have alcohol or just sour low gravity wort? If no alcohol should I add some sort of sugars for the Brett to work on?
Thirdly should I bother to pitch the Brett or save it for something else? I do have a 1L starter of JP Dreggs I grew up that could go in instead if it would be a waste to pitch all that Brett.
Hopefully someone can shine some light on this soon. I'd hopefully be making an educated decision sometime tonight (Wishful thinking and fingers crossing here). Thanks in advance for the help.