daveooph131
Well-Known Member
Brewing my first sour. I made a starter for the Lactobacillus let it go for a few days at about 90 in my attic. I just pitched today into my berliner weisse and took a quick sample of the starter. It wasn't sour at all.
Is this normal or should the starter produce some sourness? I'm hoping this turns out good. I've never had a berliner weisse so I don't have anything to compare too. My one fear is it won't be sour enough. From what I've read this has happened to a fair amount of people when tackling this style.
Is this normal or should the starter produce some sourness? I'm hoping this turns out good. I've never had a berliner weisse so I don't have anything to compare too. My one fear is it won't be sour enough. From what I've read this has happened to a fair amount of people when tackling this style.