Berliner wiess

[buntung483]

Hi guys

Yesterday I brewed a all grain Berliner wiess as per brewing classic styles. I used dried yeast danstar ale yeast rehydrated because lhbs had no wyeast left and also a pack of wyeast lactobacillus. This is for a 5 gal batch of 1.029 worti

It has been 24 hours and there is virtually no activity apart from a bubble every 2 min. I have the temp controller set to 67. Is there a slower growth when the two cultures are used together. This is my first Berliner wiesse

Any thoughts from others would be great

Josh

 

[Haputanlas]

The sach should be moving fairly quickly. If it doesn't, I would assume that the Lacto would take over and eat up a lot of the sugar (Quicker sour character).

However, you can't use the airlock as an indicator of whether or not the fermentation is going well. I'd suggest waiting a week and then take a hydrometer sample. If your gravity hasn't dropped, you probably need to take another step to finish this.

By the way, did you attempt a sour mash? Or did you just brew and pitch the yeast/bacteria at the same time?

 

[buntung483]

No sour mash with this one. Being my first berliner I thought I'd keep my process to what I know only is im bit used to dry yeast and have not used danstar befite

 

[buntung483]

Looks like I was just impatient. It is now bubbling away quite well.

Can you tell me anything about how long this may take. Should I treat it the same as I do my other beers or will this need extended time to sour. Or will it sour more in the bottle

 

[Haputanlas]

I don't have much experience with lacto post sach fermentation. I use a sour mash to sour before heading into the fermenter. So, I use the normal session ale schedule (About 10-14 days). At that point I bottle/keg.

For your situation, I'd give the lacto as much time as it needs and check in every 2 weeks or so. When you check on it, check for:
1. Sample taste for perceived sourness
2. PH level if you have a way to measure PH

I'm assuming you'll need at least 1-2 more months in the fermenter with the lacto (But I could be wrong).