Fear the bacteria?

[Nick3542]

Two weeks in souring from a sour starter cultured from malts, on a quick Berliner weisse(ish) style. Should I pitch a German ale yeast and clean it up or boil and pitch? Any suggestions?




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[dryboroughbrewing]

for my Berliner's I've generally given the lacto a 3 day edge (at 90F) before I crash and pitch the Sach. I'd say go ahead and pitch whenever you're ready.