Stalled heterofermentative Berliner weisee

[thrasius]

So the title says it all. The 5.5 gallon batch is at 1.013 now. I grew a culture from grains as I always do. However, I usually end up with homofermentative lacto. This time I didn't. Or there could be wild yeast in there. I don't know. Still, I went ahead and pitched it to see what would happen. I usually kettle sour, in a fashion. And I couldn't do that this time for fear of alcohol vapors.

The ph is about 3.5, so the Ph and gravity are a little high for my tastes in a Berliner. Also, there is a wicked pellicle and the beer is ropey. So there is probably pedio in there too. How do I dry this out?

That being said, the beer is still less than 2 weeks old. Though there has been no gravity change in a week. Sach won't stand a chance. I think. Is Brett my answer? Or something else? A local pro brewer said Brett is the best course. I suggested that fruiting and adding sach (or a larger Brett pitch) may work. He said it might.

I do know that I may have a happy accident on my hands. It still tastes great, bready and tart. I'd appreciate suggestions.

 

[youreanimpulse]

Sacc can handle that ph, just pitch 1007 or 3711 or even US05, just a big healthy pitch. That said, I love the idea of fruity Brett, like C or Drie.

 

[Billy-Klubb]

without tasting your beer, I'd say let it ride another week and take a sample. if nothing changes, add Brett C.

 

[thrasius]

Thanks. Think I'm going to grow a Brett blend of brux, Claus, and lambicus over the next week and then pitch it. Plan to save some off the stir plate and pitch the rest. I'll try to update this months down the road when it works out or not!

 

[mabrungard]

3.5 is nothing! I just pitched a Berliner wort at 3.1 with US-05 and it was fine. It did ferment much slower than I normally see that yeast perform, but it did the job.

 

[BGBC]

If you do have pedio in there, or suspect you might, Brett is probably a good choice. Or sacch (US-05), then Brett.