RocketOtter
Member
- Joined
- May 23, 2014
- Messages
- 18
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Long time lurker, first time poster.
I have a Berliner that I pitched with WLP630 Berliner blend that has been in the primary for 5 weeks at 68-70º and is far from sour, just barely tart. I have read many places that the WLP630 can take many months to sour, if it sours at all. I have a gallon sized lacto D culture and was thinking of juicing a watermelon, adding some lacto to the juice (around 6 cups of juice), letting it sour @ 100º for 3-4 days and adding it to the carboy to increase the sourness of the batch.
Has anyone tried anything like this with good/bad results? Any recommendations on alternative ways to quickly increase the sourness of a Berliner?
I have a Berliner that I pitched with WLP630 Berliner blend that has been in the primary for 5 weeks at 68-70º and is far from sour, just barely tart. I have read many places that the WLP630 can take many months to sour, if it sours at all. I have a gallon sized lacto D culture and was thinking of juicing a watermelon, adding some lacto to the juice (around 6 cups of juice), letting it sour @ 100º for 3-4 days and adding it to the carboy to increase the sourness of the batch.
Has anyone tried anything like this with good/bad results? Any recommendations on alternative ways to quickly increase the sourness of a Berliner?