Hey guys,
Working on a second berliner weisse. My first one is still chugging along in primary with wyeast german ale yeast. For that I did a 40 hour full sour mash in my mash tun. Smelled like creamed corn and did not have any foul smell. My second BW attempt is using a lacto starter (1 cup water + 1 cup crushed 2 row kept between 110F and 130F). It has been 2 days and it smells faintly of hot trash. My research is leading me in two different directions; some suggest that once this smell has taken over, lacto did not win and the attempt should be abandoned. Other sources state that the smell should not be indicative of a failed attempt. What do you guys have to say?
Working on a second berliner weisse. My first one is still chugging along in primary with wyeast german ale yeast. For that I did a 40 hour full sour mash in my mash tun. Smelled like creamed corn and did not have any foul smell. My second BW attempt is using a lacto starter (1 cup water + 1 cup crushed 2 row kept between 110F and 130F). It has been 2 days and it smells faintly of hot trash. My research is leading me in two different directions; some suggest that once this smell has taken over, lacto did not win and the attempt should be abandoned. Other sources state that the smell should not be indicative of a failed attempt. What do you guys have to say?