Tue Jul 16, 2013 2:09 am
I've been reading Brewing with Wheat, and it seems that a lot of the early wits came with a bit of lactic tang, and they were generally infected. Anyone every add lacto to a wit, and make it more like a Berlinner Weiss? I was thinking about doing a sour mash to get some sourness and have a quick turn around instead of letting it sit in the carboy for 6-12 months. Thoughts were to make a refreshing beer, possibly more so, as the BW. Thoughts or experiences? Experience on sour mashing in general??
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