BryceL
Well-Known Member
Hey guys! So I'm trying out the sour kettle method for a berliner weisse. I mashed at 152, sparged, brought my mash up to a boil for 10 minutes, cooled to 110 degrees and then pitched a 60ml starter (24 hours, 1 vial) of WLP672 into 7 gallons of 1.030 wort. I have my kettle hooked up a my temperature controller with a heater and it has been at 115 degrees for 72+ hours now and I am detecting absolutely no sourness or acidic bite, just tastes like sweet wort. Any ideas as to what the issue might be? I can just let it ride and see if it sours, but I'm thinking of either getting another vial to pitch, or throw some raw grains in there to see what happens. Any ideas/suggestions?