"Quick" Berliner Weisse

[joe_dowd]

I am a relatively new brewer. Currently brewing a Berliner Weisse. My wort had an OG of 1.030, I added 0.5 oz of Tettnang hop pellets, boiled for 10 minutes.

I transferred about 1500 ml to an Erlenmeyer flask (for yeast starter) then transferred the rest to a 5-gallon carboy. Pitched WLP677 Lactobacillus Delbrueckii in the 5-gallon carboy, then pitched WLP036 Düsseldorf Alt into the Erlenmeyer.

I let the Lacto do its thing for 6 days, then poured the yeast starter from the Erlenmeyer into my 5-gallon carboy.

It's been 48 hours and I haven't seen much airlock activity (no visible signs of yeast bouncing around and <3 airlock bubbles/min), which leads to my question:

Does this mean there are no sugars left for the yeast to munch on?

 

[botigol]

You'll have to take a gravity reading in order to know. It is possible that the yeast blew through all of the sugars and is done, but after six days of lacto, it is also possible that the pH was too low in the carboy for the yeast to do much.

 

[joe_dowd]

Thanks for the reply. I have read conflicting information on how pH affects yeast performance. I will take a gravity reading tonight.

 

[tagz]

Lacto won't take the gravity down all the way on its own (unless it's infected with yeast). It's probably the low pH is giving the yeast a little trouble. As long as you pitched a healthy amount you should be fine.

 

[Kblandfo]

pretty sure brew smith just had a pod cast on this topic. Id post the link but its blocked at work