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Not sure what I created but its sweet and slightly sour like a lichtenhainer.
What would be the downside of doing a kettle sour with pitching the yeast without 2nd boil to pasturize the wort?
Has anyone used wine yeast to bump a stalled fermentation? Little to no activity for nearly 3 days and my wort was super sweet @ 1.048 68°f. So I dumped a packet of premier cuvée.
Has anyone ever attempted a smash with white wheat malt? I just did.
Didn't get lactose soon enough and was thinking if junkets ice cream very vanilla mix would work... Anyone use this or something similar?
