JZ's Berliner Wiesse Lag Phase
Posted: Sun Jan 20, 2013 4:59 pm
Brewed Brewing Classic Styles recipe yesterday. No signs of activity after 30 hours. I think this is normal as this beer takes time to age & ferment. Does anyone have any experience with this style and if the lag phase can be this long?
The wort was oxygenated and then pitched with a vial each of WLP011 & WLP677. Is at 68 degrees right now.
Thanks.
The wort was oxygenated and then pitched with a vial each of WLP011 & WLP677. Is at 68 degrees right now.
Thanks.