bonnybunch
Member
So I brewed my first Berliner Weiss yesterday, mash hopped, 15 minute boil then cooled to 100 and pitched my homemade lacto starter.
The starter had an extreme lacto smell and a white bubbly pellicle. Before I went to bed I checked the carboy and there was a nice scummy surface beginning to form on top of the beer.
Eagerly I went to check again this morning, expecting to find a repeat of the pellicle from the starter - but.... no. Instead I discovered a beautiful puffy white kreusen, a vigorous fermentation in effect and what can only be described as 'normal' smells coming out of the carboy.
What's going on here, any ideas? Have I somehow 'infected' my sour with Saccharomyces? Should I wait for fermentation to finish and try to re administer lacto or will it still go on working in there after the sacc has done it's thing? What sort of beer should I expect?
Cheers
The starter had an extreme lacto smell and a white bubbly pellicle. Before I went to bed I checked the carboy and there was a nice scummy surface beginning to form on top of the beer.
Eagerly I went to check again this morning, expecting to find a repeat of the pellicle from the starter - but.... no. Instead I discovered a beautiful puffy white kreusen, a vigorous fermentation in effect and what can only be described as 'normal' smells coming out of the carboy.
What's going on here, any ideas? Have I somehow 'infected' my sour with Saccharomyces? Should I wait for fermentation to finish and try to re administer lacto or will it still go on working in there after the sacc has done it's thing? What sort of beer should I expect?
Cheers