drewski
Member
I'm getting ready to brew a traditional Berliner Weisse, and am trying to decide between a) pitching Lactobacillus bacteria to the green wort with the yeast, or b) simply adding lactic acid to the fermented beer.
Can anyone advise of pros/cons to either method, and recommend what quantity would be appropriate for a subtle tartness in a 5 gallon batch?
Cheers!
Can anyone advise of pros/cons to either method, and recommend what quantity would be appropriate for a subtle tartness in a 5 gallon batch?
Cheers!