joshrosborne
Well-Known Member
Do any of you have experience with this strain? I pitched a 1l starter of it into a 1.032 wort for a Berliner and have held it at 110 degrees since then. I pulled off a little to see how it was coming along and it is barely tart. I know the perceived sourness will increase once the beer ferments out, but it seems underwhelming right now.
Any thoughts or ideas?
Any thoughts or ideas?