Just looking for some advice!
I have made a berliner weisse using WLP630. It's been sitting in a carboy for a couple months, but not nearly sour enough for me. If I bottled it as-is, I just wouldn't enjoy it that much. So! I want to spice it up a bit without simply adding a pure lacto culture to crank up the sourness.
I was thinking about adding __ lbs of raspberries (3 gallon batch), and dregs from some Belgian lambics/guezes. Do you think the dregs will kick up the sourness a decent amount? How long will it take? Tips on how many lbs of rasperries to add for a 3 gallon batch (OG ~1.040).
Any other ideas of how to improve this boring berliner weisse?
Thanks!!
I have made a berliner weisse using WLP630. It's been sitting in a carboy for a couple months, but not nearly sour enough for me. If I bottled it as-is, I just wouldn't enjoy it that much. So! I want to spice it up a bit without simply adding a pure lacto culture to crank up the sourness.
I was thinking about adding __ lbs of raspberries (3 gallon batch), and dregs from some Belgian lambics/guezes. Do you think the dregs will kick up the sourness a decent amount? How long will it take? Tips on how many lbs of rasperries to add for a 3 gallon batch (OG ~1.040).
Any other ideas of how to improve this boring berliner weisse?
Thanks!!