alexanderjwatts
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- Aug 19, 2015
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Has anyone tried a wlp630 Berliner Weisse Blend continuous fermentation(Solera)?
Current thoughts are:
Too low ph for Sacc?
Lacto Sacc blend falls out of line after first run?
Add Brett (trois Vrai?) for character & low ft (even if Sacc gives up the ghost)?
Using a no-boil BW base (50/50 Pilsner/wheat) that gets pasteurised (and first worthopped) then cooled and used as a top up solera could provide a very easy sour programme with 3-4 extractions per year (based upon 3 month cycles)
Just a thought really... Any opinions?
Edit:- probably should have posted to lambic/wild area rather than yeast/fermentation....
Current thoughts are:
Too low ph for Sacc?
Lacto Sacc blend falls out of line after first run?
Add Brett (trois Vrai?) for character & low ft (even if Sacc gives up the ghost)?
Using a no-boil BW base (50/50 Pilsner/wheat) that gets pasteurised (and first worthopped) then cooled and used as a top up solera could provide a very easy sour programme with 3-4 extractions per year (based upon 3 month cycles)
Just a thought really... Any opinions?
Edit:- probably should have posted to lambic/wild area rather than yeast/fermentation....
