user 341102
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Brewing my second Berliner Weisse. Had good success last time using uncrushed base malt to create a lacto starter. This time, I saved a bunch of wort from the last brew (about 6 weeks ago) to serve as a starter. The starter was kept in my fermentation temp and followed a standard lager fermentation temperature schedule over the past several weeks. Although the wort was hopped (about 25 IBU), it had some sour aroma and flavor (and pH 4.15).
The plan was to split the starter for one yeast and one sour starter. So, I diluted to 1.035 gravity, boiled the wort, chilled, and pitched as appropriate for each starter (1 cup uncrushed Pilsner for the lacto). Only then did I remember the lacto starter was hopped. My question: will the hopped wort prevent lacto from growing in the starter?
I’m assuming it will sour with enough time. Just concerned it might not fit my plan to inoculate the full batch in 24h. Anyone else have a similar experience?
The plan was to split the starter for one yeast and one sour starter. So, I diluted to 1.035 gravity, boiled the wort, chilled, and pitched as appropriate for each starter (1 cup uncrushed Pilsner for the lacto). Only then did I remember the lacto starter was hopped. My question: will the hopped wort prevent lacto from growing in the starter?
I’m assuming it will sour with enough time. Just concerned it might not fit my plan to inoculate the full batch in 24h. Anyone else have a similar experience?