How do you do your starters for lactobacillus?
Here's i'm thinking about doing: WLP677 for 1-3 months In a gallon of wort.
Pitch the starter in fermenter (12 gallons) 72 hours before the yeast.
hairyhood wrote:Sour mash is the way to go. Mash....cool to about 110 degrees and throw in a pound of uncrushed 2-row....stir and keep it above 100 degrees for about 48 hours (easier to do than it sounds. Keep it in a cooler....about every 8 hours check the temp. If it is getting low, add a quart of boiling water). Keep tasting it. When you get the desired sourness just sparge, 15 minute boil and pitch WLP001. I have done about 5-6 Berliners now. The sour mash has a far superior taste to pitching lacto (in my opinion anyway)....plus...you aren't waiting months to sour it.
cdburg wrote:If you haven't already, watch this:
https://www.youtube.com/watch?v=_hClp9huB1M
And read the presentation here:
http://www.homebrewersassociation.org/a ... Kahler.pdf
Jess Caudill from Wyeast gives some excellent techniques for Berliners, including starter sizes.
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