terrapinj
Well-Known Member
Going to be brewing another Berliner Weisse soon and am considering trying a different technique than a sour mash this time. likely add fruit to some/all of the batch and may split some off to do a 100% brett b trois batch
Does making a starter with raw grains produce a similar effect as the sour mash in that there could be other bugs etc that breed aside from Lacto that can lead to some of the off flavors?
I've seen a reference to someone using lacto from acidophilus pills and know there are a few strains of commerical lacto avail from wyeast/white labs but have read can may lack an assertive tartness .
Just curious what some of your preferences are
Does making a starter with raw grains produce a similar effect as the sour mash in that there could be other bugs etc that breed aside from Lacto that can lead to some of the off flavors?
I've seen a reference to someone using lacto from acidophilus pills and know there are a few strains of commerical lacto avail from wyeast/white labs but have read can may lack an assertive tartness .
Just curious what some of your preferences are