I'm sure this thread already exists someplace, but I couldn't find it, so... sorry in advance.
I'm planning my first sour, a Berliner Weisse that calls for a Kolsch yeast (Wyeast 2565 or WLP029) and a Lactobacillus (probably WLP 667 or Wyeast 5335)
My question is this: in order to keep the yeast fermentation dominant over the lacto, do I need to pitch the lacto a couple days after the yeast, or can I pitch them both at the same time and allow the temperature control (~60 degrees for the Kolsch) to keep the lacto in check? I've read some conflicting advice on this point.
I'm planning my first sour, a Berliner Weisse that calls for a Kolsch yeast (Wyeast 2565 or WLP029) and a Lactobacillus (probably WLP 667 or Wyeast 5335)
My question is this: in order to keep the yeast fermentation dominant over the lacto, do I need to pitch the lacto a couple days after the yeast, or can I pitch them both at the same time and allow the temperature control (~60 degrees for the Kolsch) to keep the lacto in check? I've read some conflicting advice on this point.