Sun Sep 21, 2014 5:15 pm
Maybe. Its been weird. I followed Caudill's NHC presentation. I did a 2L starter for a week. Decanted and pitched the lacto at 95º for 8 days, chilled to 68 and pitched NW Ale. Two days after pitching the ale it was at 1.012 from the original 1.052. It smelled sour, saddly I dumped the sample before tasting. Ph was at or below 4 using colorphast strips. Its still working and only been a total of 15 days. I'll let ya know.
By the way, im shooting for something to meetvthe new BJCP catagory of American Mixed Fermentation. Its not a berliner.